Lemon Meringue Pie

It has been a while since I have cooked a dinner for friends, so I decided this was the weekend to do it. I eagerly started planning a menu on Sunday morning, which had Italian/medit flavours. My favourite course to make is without a doubt, dessert, and this weekend it was to be Lemon Meringue Pie (ok, not so mediterranean, but the lemon complimented the flavours well).

I have tried a couple of different Lemon Meringue Pie recipes, but none have yet been to my taste.

I like a creamy filling, with a subtle lemon taste. Not over powering, or too sour.

So far, this has been my favourite Lemon Meringue Pie recipe, although I will continue my search for the perfect pie.

Sweet Pastry
380g plain flour
160g caster sugar
Pinch salt
160g cold butter, diced
2 eggs

Preheat oven to 180°C. Place the flour, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together.

Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 10 minutes to rest.

Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow rectangle 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest. Use a round tart tin if you prefer.

Line pastry with baking paper and fill with baking weights. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch. Cool pastry in tin.

Filling
395g Sweetened Condensed Milk
3 eggs, separated
2 tsp grated lemon rind
½ cup fresh lemon juice
½ cup caster sugar

Preheat oven to 180°C. Beat together Condensed Milk, egg yolks, lemon rind and lemon juice. Pour into prepared pastry base.

Beat egg whites until soft peaks form. Gradually beat in sugar until sugar has dissolved. Spoon or pipe meringue over filling.

Bake 15-20 minutes until golden. Serve warm or cold.



Notes
Again, if the pastry is a little dry, add a touch of water after adding the eggs.
The pastry recipe makes double what you need. Cut the dough in half, and freeze to use for another time.