Lemon Meringue Pie
Lemon meringue pie is quite possibly one of Mr.P’s most favourite desserts. I remember making it for him shortly after we had met, I’m sure it must have sealed the deal for life!
These small individual lemon meringue pies not only look great but we have the advantage of being able to serve them in the restaurant. We prepare them to the pastry and lemon filling stage and then on the day, when needed we then top them up with the meringue topping and bake them before each service. It keeps them fresh and easy to manage, as well as reducing wastage.
They are also perfect for our bar counter; they look great on a glass stand with a big glass dome lid perfect for that Sunday afternoon cup of tea and the taste of something sweet.
We have a perfect location for walking, especially dog walking. There are several routes that can be followed from our pub front door, one route goes past the fishing lakes, the other over the bridleway passing the golf club and then another one goes through a mini nature reserve, Bromeswell green and can be followed all the way to the river. All these walks are safe, some of them are fairly taxing as the hills can be quite steep and some parts the soft sandy soil makes walking a bit harder. All this hard work requires a pleasant reward at the end and these lemon meringue pies are just the thing for a post-energetic walk.
The beauty about lemon meringue pies is that they do not really have a season; we get lemons all year round. These individual pies are perfect for any occasion from a picnic to a sophisticated tea party.
Sweet Shortcrust Pastry
- 230g plain all purpose flour
- 140g unsalted butter, at room temperature
- 60g caster sugar
- 1 free range egg
- pinch of salt
Weigh the softened butter, salt and sugar into the bowl of a mixer, use the flat paddle attachment and cream the sugar and butter until fluffy and pale in colour.
Crack the egg into a small bowl and lightly whisk. Slowly add the egg a bit at a time to the butter mixture, mix well.
Remove the mixing bowl and sieve the flour over the creamed butter, return to the mixer, use with the paddle and slowly mix the flour into the butter; do not over mix. Once the pastry comes together, stop.
Turn the pastry out on to a lightly floured work surface, do not knead the pastry, just push it together into flat square.
Cover with clingfilm and let the pastry rest for 30 minutes before using.
Makes 240g sweet shortcrust pastry
Preheat the oven to 200°C.
Cut the pastry in half, place one half in the freezer and roll the second half between two sheets of parchment paper.
Line 10cm individual tartlet moulds with the pastry and baking beans and blind bake them for 14 minutes.
Let the golden brown blind baked tartlet cases cool on a cooling rack.
Lemon Pie Filling
- 2 tins of condensed milk
- 4 free range egg yolks
- 120ml freshly squeezed lemon juice
Pre-heat the oven to 180°C. Mix the condensed milk with the egg yolks, lemon juice and a pinch of salt. Pour the mix in the prepared blind baked tart cases and bake for 8 minutes until just set.
- 4 free range egg whites
- 125g caster sugar
Preheat the oven to 200°C.
In a electric mixer whisk the whites until it starts to foam, slowly add the sugar and whip the meringue till soft peaks form.
Use a disposable piping bag to pipe the meringue peaks onto the pre-baked lemon mixture.
Return the tarts to the oven until the meringue turns golden brown.
Makes about 6 -8