Thursday, 6 February 2014

Surely Your Goodness and Mercy Will Follow Me

 Lemon Meringue Pie is just one of those classic show stopping desserts that is almost always guaranteed to be met with a chorus of 'oooohs' and 'aaaahs'.  This is a type of baked pie made with a crust usually made of shortcrust pastry,lemon custard filling and a fluffy meringue topping. If you are like me who love all things sweet and tart, you will love a lemon meringue pie. This pie is not so perfect but is still delicious. It has a buttery crumbly crust, tangy lemony filling and  soft fluffy meringue with sweet crisp top.

One look at my lemon meringue filling, you will know it is not done well. The curd is too soft.. A perfect Lemon Meringue Pie has glossy and translucent lemon filling which is firm enough to cut yet melts in your mouth. Although cornflour is the thickener of choice here, it is also a risky one because heat and acid in the lemon juice can destroy cornflour's ability to thicken or stay thick.

The meringue saves the pie. It is fluffy and crisp on top, and it sits firmly on the soft filling. To prevent the meringue from slipping off the pie wedges, the filling should be hot when you top it with the meringue.

Ultimate Lemon Meringue Pie
BBC GoodFood


175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk

2 level tbsp cornflour
100g golden caster sugar
finely grated zest 2 large lemon
125ml fresh lemon juice (from 2-3 lemons)
juice 1 small orange
85g butter, cut into pieces
3 egg yolks and a 1 whole egg

4 egg whites, room temperature
200g golden caster sugar
2 level tsp cornflour



  • For the pastry, put the flour, butter,icing sugar,egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1/2 - 1 hour or overnight. (mix by hand and press pastry dough into 2 small flan tins, 10 x 2.5cm).
  • Put a baking sheet in the oven and heat oven to 200C fan or 180C. Bake the pastry case 'blind' (filled with dry beans) for 15 minutes, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (can be done a day ahead if you want to get ahead.) Lower the oven to 180C fan 160C.
  • While the pastry bakes, prepare the filling: mix the cornflour,sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml with water and strain into the pan.(store bought 200ml no sugar added). Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks and whole egg together, stir into a pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't cuddle). take off the heat and set aside while you make the meringue.
  • Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without over beating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. 

  • Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.(piped with 1M nozzle).
  • Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, the remove and leave for at least another 1/2 - 1 hour before slicing. Eat the same day.

Note: I made half of the filling and meringue to fill in a 10cm tart tin.

Linking this post to Little Thumbs Up 'LEMONS' hosted by Grace, Life can be simple. This is organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY.

Surely your goodness and mercy will follow me all the days of my life, and I will dwell in the house of the LORD forever.  Psalm 23:6

May we be able to say with David that goodness and love will follow us all the days of our lives!  This is how and who our Shepherd is! Our Lord is constantly watching over us and His grace is always working in us. It is His nature to love us sacrificially,selflessly, extravagantly....and much, much more we can imagine and beyond our wildest expectations.


  1. Hi Lian,

    At my first glance, I thought that you have baked your lemon meringue pie very well... Then, I saw that you said that you weren't satisfied with the lemon curd filling... hmmm... To be honest, it really looks ok to me :D Nevertheless, good that your perfect meringue saved your pie :D


  2. Lian, when I first saw your meringue pie, I thought it looked pretty much ok. It's a pity you didn't like how the lemon curd turned out to be the way you wanted. The meringue looks luscious though. We all learn from our own and others' good/bad experiences with our cooks and bakes so cheer up! I'm sure your next lemon meringue pie will be even better :):)

    1. Hi Zoe and Grace, thanks for dropping your kind comments. At first I thought the pie was pretty ok until I googled for more infos and images of lemon meringue pie. Nevertheless, it was delicious:))

  3. It looks very good to me! I love this:) I should get my Hubby to bake one.


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