Lemon Meringue Pie

3) LEMON MERINGUE PIE
(Yield: 1 Pie)

Ingredients for Pie Crust:

Butter, cold and solid - 250g

Egg - 1

Sugar - 100g

Flour - 500g

Method for Pie Crust:

1) Sieve the flour.

2) Add sugar into the sieved flour.

3) Cut the butter into smaller cubes and add them into the mixture.

4) Using Rubbing-In method, mix the solid butter with flour till the mixture resembles bread crumbs.


5) Roll out the dough using a rolling pin to match the shape of the baking tin.


6) Use a satay stick to prick the dough and bake it for 20 minutes at 210 degree celcius.

Ingredients for Lemon curd:

Granulated sugar - 300g

Cornstarch - 45g

Salt - 1 pinch

Water, cold - 360ml

Egg yolks - 5
Lemon juice, fresh - 120ml

Lemon zest, grated - 10g

Unsalted butter - 30g

Method for Lemon Curd:

1) Combine sugar, cornstarch, salt and water in a heavy saucepan.

2) Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear as seen in the above picture.
3) Remove from heat and slowly whisk in the egg yolks. Stir until completely blended.

4) Return to the heat and cook, stirring constantly, until thick and smooth.

5) Stir in the lemon juice and zest. When the liquid is completely incorporated, remove the filling from the heat.

6) Add the butter and stir until melted.

7) Set the filling aside to cool briefly. Fill the pie shells with the lemon filling.

Ingredients for Meringue:
Egg whites - 120g
Sugar - 120g

Method for Meringue:

1) Whip the egg whites until soft peaks form.

2) Slowly add sugar while whisking constantly. The meringue should be stiff and glossy, not dry and spongy-looking.

3) Mound the meringue over the filling, creating decorative patterns with a spatula. Be sure to spread the meringue to the edge of the crust so that all of the filling is covered.