Lemon meringue pie

Lemon meringue pie is a standard bake, good for any lover of all points lemon! This simple recipe from Mary Berry, with step-by-step instructions is very easy even youngsters and beginner bakers can do it.

Lemon meringue pie is a standard dessert all people will love. With a sweet crumbly pastry, and delicious zingy lemon filling, all topped with a lightweight fluffy meringue, there’s nothing to not love about it.

We love conventional Mary Berry recipes, as they’re sometimes simple and unfussy and this Mary Berry lemon meringue pie is not any exception. It’s very easy with simple step-by-step instructions making it good for every youngsters and beginner bakers to try.

How can children help to make Mary Berry’s lemon meringue pie?

There are numerous steps on this recipe which makes it an incredible one for getting children involved. It’s not the best of recipes, nonetheless that’s to not say there aren’t points that children can do. There’s three distinct steps inside the recipe – making the pastry, the lemon filling and the meringue topping – so your children can on a regular basis dip in and out and help with some components nonetheless not all of it.

To begin with, children will assist to make the sweet shortcrust pastry. For many who’ve in no way achieved it sooner than it’s merely a case of blending the butter and sugar with the flour. A meals processor might make this step a bit sooner, nonetheless you possibly can too do it by hand (we on a regular basis do), which is good for teenagers as they get to get their palms all messy.

When you want you can skip this step however and buy some ready rolled shortcrust pastry, or maybe a ready made tart case.

The lemon filling is form of a easy job for teenagers to get entangled in. There are a a variety of eggs which need separating so your children will get various egg cracking comply with (an crucial kitchen expertise to review). They’ll assist to zest and squeeze the entire lemons. If you’ve achieved all that, it’s a easy job of blending all of it collectively and pouring them into your cases.

Lastly, your children will assist to make the meringue. As you’ve already separated the eggs, they may merely help to whip them, then slowly add the sugar one tea spoon at a time. If you’ve achieved that, it’s a extraordinarily simple job of merely dolloping the meringue on excessive of the lemon filling. Even very youthful youngsters should have the power to help with this step.

What pastry is used for a lemon meringue pie?

This lemon meringue pie makes use of a delicious crumbly shortcrust pastry. We’ve included the instructions on make your private shortcrust pastry beneath, nonetheless you probably could make life a bit easier in your self and use retailer bought pastry within the occasion you want.

What else can I exploit to blind bake the pastry case?

Baking beans are a objective made little ceramic bean designed for blind baking pies and tarts. For many who don’t have any baking beans you don’t should exit and buy some significantly. As an alternative it is advisable to use rice, lentils or something dry and heavy to weigh your pastry down as a result of it bakes.

How prolonged does a lemon meringue pie preserve?

This lemon meringue pie will preserve in an air tight container inside the fridge for as a lot as 2 days. I don’t advocate freezing it. It’ll probably ‘weep’ considerably and alter into considerably moist beneath the meringue topping so although it’s nonetheless incredible after a day or two, it’s best served on the day it’s made.

Why hasn’t my lemon filling set?

The lemon filling should be cooked twice – as quickly as on the hob to thicken it, and as soon as extra inside the oven. For many who take away it from the heat sooner than it is effervescent and has thickened, it obtained’t set as quickly as you place it inside the oven.

What else can you make with lemons?

For many who appreciated this lemon meringue pie, you might like a couple of of our completely different lemon recipes. They’re a great way of using up further lemons if there are a few left over in your pack.

Lemon meringue cheesecake
Lemon sponge cake
Mary Berry’s lemon cupcakes
Lemon biscuits
Lemon blueberry loaf
Lemon curd muffins
Mary Berry’s iced lemon traybake
Lemon curd tarts
Lemon drizzle cupcakes
No bake lemon cheesecake
Lemon tartlets

Or why not try one among our completely different delicious desserts

No bake key lime pie
Baked chocolate ripple cheesecake
Summer season berry pavlova
Biscoff cheesecake
Eton mess ice cream
Millionaire’s cheesecake
No bake mini chocolate tarts
Banoffee cheesecake
Strawberry cheesecake
Cornflake tart

Useful gear

Digital scales
Measuring cups
Palette knife
Rolling pin
Lemon zester
Lemon juicer
23cm unfastened bottomed tin
Wire rack

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Elements

For the pastry
225g (1 ¼ cup) plain flour
175g (¾ cup) chilly butter
45g (½ cup) icing sugar
1 egg

For the filling
6 lemons
65g (½ cup) cornflour
250g (1 ¼ cup) caster sugar
6 egg yolks

For the meringue topping
4 egg whites
225g (1 cup) caster sugar
2 tsp cornflour

The precise solution to make lemon meringue pie

Put collectively the tart tin

Grease the underside and sides of a 23 unfastened bottomed flan tin.

Make the pastry

Rub the flour and butter collectively

Start by getting your children to measure out the flour then add it to a giant mixing bowl.

Measure out the butter then get your children to cut it into small objects (or grate it) and add it to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles bread crumbs.

Alternatively, if in case you could have a meals processor, you can add the butter and flour to it and blitz it collectively until it’s the correct texture.

Add the sugar

Get your children to measure the sugar out and mix it in.

Add the egg

Crack the egg proper right into a small bowl, merely in case any shell goes in. If it does merely fish it out with a much bigger piece of shell or a tea spoon – it could comply with that increased than it could your finger.

Whisk the egg considerably then add it to the butter/flour mixture. Start mixing it with a spoon/spatula or your meals processor until the mixture begins to return collectively. You might need in order so as to add as a lot as a tablespoon of chilly water to help bind it proper right into a ball.

Roll out the pastry

Tip the pastry on to a calmly floured work flooring. If it’s crumbly knead it very briefly so that it comes collectively. As rapidly as a result of it comes collectively stop working it as you don’t have to over mix it.

Get your children that can make it easier to roll the pastry out until it is a huge circle about 3mm thick. Be certain you flip it 90 ranges between rolls so that it rolls out evenly and doesn’t comply with your worktop. To stop the pastry from tearing when it’s better and thinner, roll it spherical your rolling pin sooner than rotating it. That ought to assist it and help stop it from tearing.

Use your rolling pin to help determine up your pastry and change it to your prepared tin. Press the pastry into the tin being cautious to not rip it. If in case you could have considerably further pastry roll that proper right into a ball and use that to press the pastry down.

Cowl the tart base in cling film and pop it inside the fridge for 20-Half-hour.

Blind bake the pastry base

Preheat your oven to 180C / 170C Fan / 350F

Trim the excess pastry leaving considerably protruding extreme then line the pastry base with baking paper and fill it with baking beans. For many who scrunch the baking paper proper right into a ball sooner than putting into your base it could match into the edges further merely.

Bake the pastry base for quarter-hour, then take it out of the oven and punctiliously take away the baking beans and baking paper.

Pop the underside once more inside the oven and bake it for a further 5 minutes. The underside should look golden and dry.

Reduce the oven temperature to 170C / 160C Fan / 340F

Make the lemon filling

You’ll be able to do that step whereas your pastry base is inside the oven.

Get your children to help zest and juice the lemons.

To get primarily essentially the most out of your lemons, pop them inside the microwave if in case you could have one for 10 seconds or so, then roll it spherical in your worktop. This might get them to launch further juice.

Scale back each lemon in half then get your children to help squeeze them. As quickly as they’re achieved, give them one final squeeze to confirm they’ve obtained the entire juice out.

Add the cornflour the the lemon juice and zest and stir it so it varieties a paste.

Measure out 450ml of water and add it to a small pan. Carry it to the boil then add the lemon paste. Protect boiling the mixture, stirring it until it thickens and reduces in amount. Take away the pan from the heat.

Separate the eggs

We uncover the best technique to separate the egg whites from the yolks is to crack the egg and reduce up it in half then tip the egg yolk between each half of the egg shell letting the egg whites fall proper right into a bowl beneath. Protect doing this until you’ve separated the whites and yolk totally.

Add the 6 egg yolks to a bowl and collect 4 of the egg whites in a single different bowl. Set these egg whites aside to utilize later inside the meringue. Add the other two egg whites to a particular bowl or freeze them and it is advisable to use in a single factor else.

Get your children to measure out the sugar and add it to the egg yolks.

Stir them collectively then add them to your pan with the lemon mixture. Whisk the lemon and egg/sugar collectively. Pop it once more on the heat and stir it until it is effervescent and has thickened. Set it aside for a few minutes to relax.

Get your children to help pour it into the pastry base.

Make the meringue topping

Whisk the egg whites

Pop the egg whites you separated earlier into a giant mixing bowl or the bowl of your free-standing mixer.

Using a hand-held whisk or the whisk attachment of your mixer, whisk the egg whites until they sort arduous peaks.

For many who’re undecided what ‘arduous peaks’ are, you need the egg whites to be thick and cloud like. They should preserve company within the occasion you are taking away the whisk from them and within the occasion you could have been to tip the bowl the mistaken means up they should maintain inside.

Add the sugar and cornflour

Get your children to measure the sugar out proper right into a small bowl. Protect your mixer working and add the sugar to the eggs one teaspoonful at time until it is all added. In case your youngsters have a gradual hand, it’s a good job to keep up them occupied for a while. Merely make it possible for they don’t add it too quickly – it’s a must to wait until the first teaspoon of sugar seems to be like favor it has dissolved in completely sooner than together with the next teaspoon.

Lastly add the cornflour and offers it one remaining whisk to mix it in.

Bake the lemon meringue pie

Spoon the meringue topping on excessive of the lemon filling. Make certain that it is defending the lemon completely.

Bake the lemon meringue pie inside the oven for spherical quarter-hour until the lemon filling is completely set and the meringue topping has turned calmly golden. It would want a very slight wobble to it inside the heart, nonetheless should company up as a result of it cools.

Take away the pie from the oven and depart to relax sooner than serving.

cookingwithmykids

Lemon meringue pie is a standard bake, good for any lover of all points lemon! This simple recipe from Mary Berry, with step-by-step instructions is very easy even youngsters and beginner bakers can do it.

Instruments

Digital scales
Measuring cups
Palette knife
Rolling pin
Lemon zester
Lemon juicer
23cm unfastened bottomed tin
Wire rack

Elements

For the pastry

225 g 1 ¼ cup plain flour
175 g ¾ cup chilly butter
45 g ½ cup icing sugar
1 egg

For the filling

6 lemons
65 g ½ cup cornflour
250 g 1 ¼ cup caster sugar
6 egg yolks

For the meringue topping

4 egg whites
225 g 1 cup caster sugar
2 tsp cornflour