English Lemon Meringue Pie

By Mr. Paul's Pantry · 90 min

Ingredients

Instructions

1. Line an 18cm flan tin or pie plate with the pastry and blind bake it.
2. Beat the egg yolks with 100g of the sugar, then add the lemon juice, zest and 125g boiling water.
3. Bring the mixture to the boil, then add the cornflour slurry, stirring constantly until it thickens.
4. Pour the lemon filling into the baked pastry case.
5. Whisk the egg whites with the cream of tartar on low speed until frothy but not stiff. Add the 100g sugar in 3-4 batches, whisking well between additions.
6. Once all the sugar is in, whisk on high speed for 4-5 minutes until the meringue is glossy and stiff.
7. Spread the meringue over the filling, making sure it touches the pastry edge.
8. Bake at 150°C for 15-20 minutes until the top is pale golden. Turn the oven off, leave the door slightly open and wait 20 minutes before taking the pie out.

Summarized from Mr. Paul's Pantry's video. Watch it for the details.

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