Lemon meringue

Lemon meringue

lemon meringue

You can't go wrong with this classic lemon meringue recipe.

  • 2 hrs 52 mins
  • 12-15
  • Intermediate

INGREDIENTS

FOR THE FILLING 

  • 14 extra-large eggs, lightly beaten
  • 2½ cups cream
  • 2 cups castor sugar
  • 1½ cups fresh lemon juice
  • zest of 2 lemons

FOR THE PASTRY 

  • 3 cups cake wheat flour
  • 250g chilled butter, chopped
  • ¼ cup icing sugar
  • 2 egg yolks
  • 2-4 tbsp chilled water

FOR THE MERINGUE 

  • 3 cups castor sugar
  • ½ cup water
  • 8 egg whites
  • ½ tsp cream of tartar

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ROELENE PRINSLOO

 

 

METHOD

  1. For the filling, beat the eggs, cream, sugar, lemon juice and zest together until well combined. Cover with plastic wrap and chill for 1 hour.
  2. For the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and water and process to bring the pastry together. Cover in plastic wrap.
    Chill for 30 minutes until firm.
  3. Preheat the oven to 200°C. Roll the pastry out on a lightly floured surface to a 4mm thickness. Line a deep 25cm round cake tin with a removable base with the pastry. Trim excess pastry. Prick the base with a fork and freeze for 20 minutes until firm.
  4. Line the pastry base with scrunched baking paper and fill with baking weights or beans. Bake for 25 minutes. Remove the paper and weights and bake for about 10 minutes until lightly golden. Set aside to cool slightly.
  5. Reduce oven to 160°C. Pour lemon filling into the pastry case and bake for 1 hour 15 minutes or until just set. Set aside to cool. Place in the fridge for at least 2 hours to chill.
  6. For the meringue, heat the sugar and water in a medium saucepan over low heat, stirring until the sugar dissolves. Turn heat to medium-high, bring to the boil, then cook for about 12 minutes, without stirring, until the syrup reaches 121°C on a sugar thermometer, or when a teaspoon of the hot syrup is dropped into a
    bowl of cold water and a soft-ball forms when gathered with your fingers.
  7. While the sugar syrup is cooking, beat the egg whites and cream of tartar in an electric mixer until soft peaks form. (The trick is to have the sugar syrup and the egg whites done at the same time – neither should stand.)
  8. Slowly add the hot sugar syrup to the egg whites, while beating in the electric beater until stiff peaks form. Spoon onto the baked filling and create peaks. Turn the oven to 200°C. Bake for about 8 minutes or until browned.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ROELENE PRINSLOO

Tip

This recipe makes a large pie, but you can easily halve the recipe. Use a 23cm cake tin, shorten the blind baking time for the pastry to 15 minutes, bake the filling for 1 hour 15 min and cook the sugar syrup for 5 minutes.

Magazine issue date: May, 2013


Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.

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