Each week our favourite food guru Blake Proud come into the studio to share an easy, amazing recipe with Kirste and Dan. This week he far and away outdid himself. Not only did he tell us about a bangin’ lemon meringue pie recipe, he BROUGHT IT IN. As they say, there’s no better breakfast than several slices of pie.
Without any further ado, here’s the recipe that’ll impress all of your friends and family:
2 Cups plain white flour
100g grated cold butter
1 TBL sifted icing sugar
1 egg yolk
2 drops vanilla
¼ TSP Sea salt
2 TBL Iced Water
For Lemon Curd
1 cup caster sugar
2 Additional Egg Yolks
1 TBL Lemon rind
– ½ cup lemon juice local rough skin lemons
150g grams COLD unsalted butter grated
5 Eggs Whites room temperature
250g Caster sugar
¼ TSP Cream of tartar
- For Pastry add Flour, Butter and salt in to a bowl and work together with your hands until crumbly – like bread crumbs. You can use a mixer for this.
- Add in the egg yolks and water until the dough comes together and looks smooth.
- Once dough is formed wrap tightly in plastic wrap and set aside for about 10 minutes.
- Set oven to 180’c
- Get your pie dish and spray with oil or butter. Roll out your dough until about 3-5mm thick and place inside your pie dish. It’s ok if it breaks / tears just press it back together and use any extra bits to ‘weld’ it back. Once in the pie dish line with baking paper and add some baking weights or rice and bake for 15 minutes. Remove the weights and continue to bake for another 15 minutes.
- Remove from oven and set aside to cool.
- For the lemon curd combine all the ingredients except butter in a bowl and whisk.
- Pour ingredients in to a saucepan and heat up until sugar has dissolved. If possible, use the double boiler for this method however just a saucepan is fine.
- Add grated butter slowly 3 cubes at a time and mix well, until all melted and continue to cook until thicken enough to stick to the back of a metal spoon.
- Strain through sieve and set aside to cool.
- Once cool, pour curd mixture in to the Pastry base and place in the fridge to set (at least couple hours)
- To make the Meringue, place room temperature egg whites in bowl with cream of tar tar and whisk until soft peaks form.
- Then slowly add sugar 1 TBL spoon at a time while whisking making sure each table spoon has dissolved each time. It’s a bit of a process but slow and steady wins the race here.
- Whisk for a further 15 minutes until thick and glossy and all the sugar is gone.
- Cover the curd with the meringue and then bake under the grill to crisp OR use a blow torch to crispen the meringue.
- Cut in to slices and serve