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Ingredients
For the Pastry Crust:
1 ½ cups (225g) plain flour
125g unsalted butter, chilled and cubed
¼ cup (30g) icing sugar
1 egg yolk
2-3 tbsp cold water
For the Lemon Filling:
1 ½ cups (375ml) water
1 cup (220g) caster sugar
½ cup (60g) cornflour
½ cup (125ml) freshly squeezed lemon juice (about 2-3 lemons)
2 tsp lemon zest
50g butter
4 egg yolks
For the Meringue:
4 egg whites
1 cup (220g) caster sugar
1 tsp vanilla extract
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Instructions
Step 1: Make the Pastry Crust
1. Preheat the oven: Set to 180°C (350°F).
2. Mix the pastry dough: In a food processor, pulse the flour, butter, and icing sugar until it resembles breadcrumbs. Add the egg yolk and 2 tbsp of cold water, pulsing until the dough comes together. Add an extra tablespoon of water if needed.
3. Chill the dough: Wrap the dough in cling film and refrigerate for 30 minutes.
4. Roll out and bake: Roll the chilled dough to fit a 23cm pie dish. Press it into the dish, trim the edges, and prick the base with a fork. Line with baking paper, add baking weights, and bake for 15 minutes. Remove weights and paper, then bake for another 10 minutes or until golden. Set aside to cool.
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Step 2: Prepare the Lemon Filling
1. Combine ingredients: In a saucepan, whisk water, sugar, and cornflour over medium heat until smooth. Cook, stirring, until the mixture thickens and starts to bubble.
2. Add lemon and butter: Stir in the lemon juice, zest, and butter until combined.
3. Temper the egg yolks: Gradually whisk a small amount of the hot lemon mixture into the egg yolks, then return the mixture to the saucepan. Stir until thick and smooth.
4. Cool slightly: Pour the filling into the cooled pastry shell.
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Step 3: Make the Meringue
1. Beat the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form.
2. Add sugar gradually: Slowly add the caster sugar, one tablespoon at a time, while beating, until stiff, glossy peaks form. Beat in the vanilla extract.
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Step 4: Assemble and Bake
1. Top the pie: Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal. Use the back of a spoon to create decorative peaks.
2. Bake the meringue: Bake the pie at 180°C (350°F) for 10-12 minutes, or until the meringue is golden.
3. Cool: Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
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Serving Suggestions
Serve chilled or at room temperature.
Garnish with a sprinkle of lemon zest or a few thin lemon slices for presentation.
Enjoy this zesty, creamy, and fluffy dessert! Let me know if you'd like to tweak it for dietary preferences.