This zesty Hairy Bikers Lemon Meringue Pie is made with a buttery shortcrust pastry, a tangy lemon filling, and a light, cloud-like meringue topping. This recipe creates the perfect balance of sweet and tart, with a crisp crust and a beautifully golden meringue that’s a real showstopper. It’s an elegant dessert that’s perfect for a special occasion and will make enough for a crowd.
Hairy Bikers Lemon Meringue Pie Ingredients
For the Pastry:
- 200g plain flour
- 1 tsp caster sugar
- 125g cold butter, cubed
- 1 medium egg, beaten
For the Lemon Filling:
- 50g cornflour
- 350ml cold water
- 200g caster sugar
- Juice and zest of 4 lemons
- 1 medium egg plus 3 medium egg yolks
For the Meringue Topping:
- 3 medium egg whites
- 175g caster sugar
- ½ tsp vanilla extract
How To Make Hairy Bikers Lemon Meringue Pie
- Prepare the pastry: Preheat your oven to 400°F (200°C). In a food processor, pulse the flour, sugar, and cold butter until the mixture looks like breadcrumbs. With the motor running, gradually add the beaten egg until the dough forms a ball. Roll it out and use it to line a 20cm (8-inch) fluted flan tin. Prick the base with a fork and chill it for 30 minutes.
- Bake the crust: Place the pastry case on a baking tray, line it with baking paper, and fill it with baking beans. Bake for 15 minutes. Remove the paper and beans, then return the crust to the oven for another 3-4 minutes until it’s dry and pale golden. Reduce the oven temperature to 300°F (150°C).
- Make the lemon filling: While the crust is baking, make the filling. In a small bowl, mix the cornflour with a little cold water to make a thin paste. In a large saucepan, combine the remaining water, sugar, lemon zest, and juice. Heat gently until the sugar dissolves, then bring to a boil. Whisk in the cornflour paste, and cook over low heat for 3 minutes until thick and glossy. Remove from the heat and cool for 5 minutes.
- Finish the filling: In a separate bowl, whisk the whole egg and egg yolks together. Vigorously whisk the egg mixture into the cooled lemon mixture. Set aside to cool for about 25 minutes.
- Whip the meringue: In a clean bowl, whisk the egg whites until they form stiff peaks. Gradually add half of the caster sugar, whisking constantly. Add the vanilla extract, then slowly whisk in the remaining sugar until the meringue is stiff, glossy, and smooth.
- Assemble and bake the pie: Pour the cooled lemon filling into the baked pastry case. Spoon the meringue on top, making sure to seal it right to the edges of the crust. Bake in the preheated oven for 25 minutes, or until the meringue is set and lightly browned.
- Cool completely: Let the pie cool completely on a wire rack before serving. This is important for the filling to set properly.
Recipe Tips
- Mind the meringue: For a perfect meringue, make sure your mixing bowl and whisk are completely clean and free of any grease. The smallest amount of fat can prevent the egg whites from whipping to stiff peaks.
- Don’t open the oven door: When baking the meringue, resist the temptation to open the oven door. The sudden change in temperature can cause the meringue to crack or collapse.
- Prevent a soggy bottom: To ensure your pastry crust stays crisp, be sure to bake it blind completely. This means baking it with baking beans, then removing the beans and baking it for a few extra minutes to make sure the base is fully cooked and dry.
- Use fresh lemon juice: For the best, most vibrant flavor, always use freshly squeezed lemon juice. Bottled lemon juice lacks the bright, zesty taste that makes this pie so special.
What To Serve Lemon Meringue Pie
This classic lemon meringue pie is a perfect dessert on its own. The combination of sweet meringue, tart lemon, and a buttery crust needs no accompaniment. However, for a touch of extra luxury, you could serve it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A sprig of fresh mint can also add a nice garnish.
How To Store Lemon Meringue Pie Leftovers
- Refrigerate: Once the pie has cooled completely, you can store it in the refrigerator. However, lemon meringue pie is best eaten on the day it is made. Over time, the meringue can start to “weep,” releasing liquid.
- Freeze: It is not recommended to freeze a finished lemon meringue pie. The texture of the meringue will change significantly upon thawing, and the filling may become watery.
Hairy Bikers Lemon Meringue Pie Nutrition Facts
- Per serving (approximate):
- Calories: 321 kcal
- Total Fat: 14g
- Saturated Fat: 7.5g
- Cholesterol: 102mg
- Sodium: 242mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 6g
Frequently Asked Questions
- Why did my meringue “weep”? Meringue weeping, where a sugary syrup forms between the meringue and the filling, often happens when the pie is stored for too long or when the filling is still warm when the meringue is added. Make sure both the filling and the meringue are made correctly and the pie is cooled before serving.
- Can I make the crust ahead of time? Yes, you can. You can bake the pie crust and store it in an airtight container for a day or two. You can also prepare the lemon filling up to a day in advance and store it in the fridge, but it’s best to make the meringue right before you bake the pie to ensure it’s fresh and fluffy.
- How do I get the meringue to be a beautiful golden brown? The meringue will naturally brown in the oven, but for a more pronounced, toasted color, you can finish the pie under a hot grill or with a blowtorch for a few seconds. Watch it carefully to prevent burning.
Try More Recipes:
- Hairy Bikers Treacle Tart Recipe
- Hairy Bikers Carrot Cake Recipe
- Hairy Bikers Easy Tarte Tatin Recipe
Hairy Bikers Lemon Meringue Pie Recipe
Description
This classic Hairy Bikers Lemon Meringue Pie features a buttery crust, a zesty lemon filling, and a light, fluffy meringue topping. It’s a perfect combination of sweet and tart, making it a beautiful and delicious dessert for any occasion.
Ingredients
Instructions
- Make the pastry: Combine flour, sugar, and butter in a food processor, then add egg. Roll out and line a 20cm tin. Chill for 30 minutes.
- Bake the crust: Bake blind at 400°F (200°C) for 15 minutes. Remove paper and beans and bake for another 3-4 minutes. Reduce oven to 300°F (150°C).
- Make the filling: Mix cornflour and water. Heat remaining water, sugar, lemon zest, and juice to a boil, then whisk in the cornflour paste. Cook until thick. Cool, then whisk in the eggs and yolks.
- Make the meringue: Whisk egg whites to stiff peaks, then gradually add sugar and vanilla.
- Assemble and bake: Pour filling into the crust, top with meringue, and bake for 25 minutes. Cool completely before serving
