Classic Lemon Meringue
Buttery flaky base, sharp lemon custard and a light Italian meringue topping make up this classic lemon meringue.
Ingredients
Pie Crust
- 175 g plain flour
- 100 g cold butter cubed
- 2 tbsp icing sugar
- 2 egg yokes
Lemon set custard
- 350 ml milk
- 300 g caster sugar
- 177 ml lemon juice
- 100 g butter
- 70 g cornflour
- 6 egg yokes
- Zest of 2-3 lemons
- Pinch salt
Italian Meringue
- 340 g caster sugar
- 170 g water
- 140 ml egg whites (4 egg whites approx.)
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
Instructions
Pie crust
- Follow the link in "Notes" below for my all butter pie crust, instruction and tips.
Lemon Set Custard
- In a saucepan over a low heat, dissolve the sugar into 236 ml of the milk.
- Mix the cornflour with the remainder of the milk until smooth and add to the milk syrup.
- Add the butter, lemon juice, lemon zest and egg yokes while continually whisking until all is incorporated.
- As the custard warms, it will thicken. When the custard has thickened to a jam consistency, pour it into the pie crust base and cover with clingfilm. This prevents a skin developing on the custard. Once set, the clingfilm can be easily removed from the set custard.
Italian Meringue
- Follow the link in "Notes" below for my Italian Meringue recipe, instruction and tips.