Lemon Meringue Pie | The BEST Recipe

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This is a tried and tested recipe that makes the best lemon meringue pie. You have a short crumbly texture from the shortcrust pastry, a zingy refreshing lemon filling and a light fluffy meringue topping. YUMMY. This video shows you exactly how to make the perfect Lemon Meringue Pie.
If you are pushed for time you could always buy pre made shortcrust pastry, if not then this pastry is really easy to make and can be made a day in advance.
Let me know how you get on and leave a comment I would love to hear from you.
For more inspiration follow me on Instagram @MissElz_JustCook.
Ingredients
PASTRY
200g plain flour
90g hard margarine
1 tbsp caster sugar
LEMON FILLING
3tbsp corn flour
75g caster sugar
grated rind and juice of 2 lemons
175 ml water
3 egg yolks
25g butter
MERINGUE
3 egg whites
150g caster sugar
Method
1. Preheat the oven to 200oC or gas mark 6.
2. Rub 90g butter into flour until the mixture resembles breadcrumbs
3. Stir in the sugar.
4. Add enough cold water to make soft but firm dough.
5. Carefully line a 9” fluted flan dish, prick the base to prevent the pastry rising.
6. Put baking parchment over the pastry and fill with baking beans.
7. Place dish on a baking tray and bake for about 15 minutes.
8. Remove baking beans and bake for a further 5 minutes. Remove from oven and place on a cooling rack.
To make the lemon filling
1. Zest your lemons and then juice.
2. Mix sugar and corn flour together in a saucepan, gradually blend in lemon zest, juice and 175ml water.
3. Heat gently and stir with a wooden spoon until the mixture boils and thickens.
4. Cool slightly and stir in butter and egg yolks. BE CAREFUL- If the mixture is to hot then your eggs will curdle and it will go like scrambled eggs!
5. Pour lemon mixture into pastry case.
To make the meringue
1. In a clean bowl, whisk the egg whites with an electric mixer until very thick. Look at the picture below. DO NOT LET ANY EGG YOLD GET IN THIS MIXTURE.
2. Slowly add the sugar and continue to whisk.
3. Cover the lemon mixture with the meringue, taking care to seal it to the pastry edge.
4. Place the lemon meringue pie back into the oven for about 5 minutes until golden brown on the edges of the meringue.
EAT and ENJOY :)