lemon-meringue-pie

Recipe of the Week

Words by Murray Bevan

Our guest chef this week is Auckland Fashion PR topdog Murray Bevan. If you know him well, you’ll know him as Muzmedia. If you know him super well, you will have experienced his signature dish at some point; he has the Lemon Meringue pie game sewn up.

Lemon Meringue Pie

Base

200g sweet shortcrust pastry (you could also buy this from your local supermarket freezer in ready-made sheets)

Filling

1/4 cup Cornflour
1 cup sugar
2 teaspooons grated lemon rind
1/2 cup lemon juice
3/4 cup water
3 eggs, separated
1 tablespoon butter

Blend cornflour, sugar, lemon rind and juice together until smooth
Add water
Cook over medium heat until mixture boils and thickens, stirring constantly
Remove from heat
Stir in yolks and butter

Topping

1/4 cup caster sugar
1/4 teaspoon vanilla essence

Beat egg whites until stiff but not dry
Beat in sugar, 1 tablespoon at a time, until very thick and glossy
Stir in vanilla.

Method

On a lightly floured board roll out pastry to 6 mm thickness.

Use to line a 20 cm flan ring (I use a pyrex dish from the supermarket, like a Boss).

Trim off any excess pastry.

Bake blind at 190°C for 20 minutes (this means covering the pastry with cooking paper and weighing it down with dry lentils or rice so the pastry doesn’t puff up when it’s being cooked).

Remove baking blind material.

Return pastry shell to oven for 1 minute to dry out pastry base.

While pastry is cooking make the filling.

Pour filling into cooked pastry base.

Spoon meringue topping over lemon filling.

Return to oven and bake at 190°C for 10 minutes or until golden.

This recipe comes from the tried and trusted Edmonds Cook Book. I’ve been making these pies for friends and family since 1995, and they never cease to taste like heaven in your mouth (the pies, not your friends).

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