Prep 40min (+pastry making,  30min cooling and 2hr chilling time)
Bake 45-55minMakes 8-10 serves

Sometimes known as lemon chester pudding, lemon meringue pie is a wonderful combination of short, buttery pastry, a tart custard filling and a sweet, fluffy meringue topping. This recipe won’t disappoint!

Ingredients

1 quantity sweet shortcrust pastry, shaped into a disc before wrapping and chilling

Lemon Filling
40g (⅓ cup) cornflour, sifted
200ml strained freshly squeezed lemon juice
80ml (⅓ cup) water
220g (1 cup) caster sugar
6 egg yolks
100g salted butter, diced

Italian Meringue Topping
4 egg whites
220g (1 cup) caster sugar
80ml (1/3 cup) water
Pinch of salt

Method

1. Preheat oven to 200°C (180°C fan-forced).
2. Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3mm thick. Line an ungreased 22cm diameter (base measurement), 3cm deep pie plate or tart tin with the pastry. Use a small sharp knife to trim any excess pastry.
3. Place the pastry case on an oven tray and use a fork to prick the base about 12 times. Line the pastry case with crumpled baking paper or foil and fill with pastry weights or raw rice, making sure they fill the case. Bake in preheated oven for 20 minutes.
4. Remove the pastry case from the oven and use the paper or the foil to lift the weights out of the case. Return the case to the oven and bake for a further 20-25 minutes or until the pastry is cooked through and is golden. Set aside to cool.
5. To make the Lemon Filling, place the cornflour in a medium saucepan. Use a balloon whisk to gradually stir in the combined lemon juice and water until smooth and well combined. Stir in the sugar, egg yolks and butter. Stir over medium heat for 3-5 minutes or until the butter melts. Continue to stir over medium-low heat for 5-10 minutes or until the mixture thickens and comes to a simmer. Pour immediately into the pastry shell and use the back of a metal spoon to smooth the surface. Set aside for 30 minutes to cool. Cover and chill for at least 2 hours or until the filling is set.
6. When ready to serve, preheat oven to 240°C (220°C fan-forced).
7. To make the Italian Meringue Topping, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Combine the sugar and water in a small saucepan and stir with a wooden spoon or spatula over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches soft ball stage (115°C on a sugar thermometer). Meanwhile, just before the syrup is ready, whisk the egg whites on high speed until firm peaks form. Remove the syrup from the heat and stand for about 1 minute or until the bubble subside. With the motor running on high speed, gradually add the sugar syrup in a thin steady stream until all the syrup has been incorporated. Add the salt and then continue to whisk on medium speed for another 10 minutes or until the meringue has cooled to room temperature.
8. Spread the meringue mixture over the top of the lemon filling, swirling as desired. Bake in preheated oven for 5-10 minutes or until browned on the edges (see Baker’s Tips). Stand for 5 minutes before scooping with a large metal spoon or cutting into wedges with a sharp knife that has been dipped in hot water (see Baker’s Tips).

Baker's Tips

• This pie is best eaten the day it is made.
• If using a tart tin, you can transfer the pastry case to a ovenproof serving plate before adding the filling.
• You can also use a blowtorch to caramelise the meringue topping instead of returning it to the oven in step 7.
  
• Dipping the spoon or knife in hot water and drying before scooping or cutting will make it easier to portion.

This recipe is from Anneka's SBS Food online column, Bakeproof: Citrus.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.