Lemon meringue pie

Lemon meringue pie

dessert recipes | serves 12

1. Make your pastry the day before. Lightly cream the butter and sugar in an electric mixer with a paddle attachment, until incorporated but not fluffy. Slowly add the yolks and mix until completely incorporated.
2. Sift the flour into the creamed mixture and mix on the lowest speed until just combined – be careful not to overwork it. Wrap the dough in cling film and refrigerate overnight.
3. When ready to make your dessert, roll your pastry as thinly as possible and use it to line a shallow 29 x 27cm rectangular tin. Cut off the overhanging pastry and prick the base with a fork. Leave to chill in the fridge for another 30 minutes.
4. Preheat your oven to 160C/gas 2–3. Line the chilled pastry with greaseproof paper and blind bake in the oven for 20 minutes, or until a dark golden colour. Set aside to cool.
5. To make the curd, add the gelatine to ice-cold water and leave to soak. Whisk the eggs and sugar together in a large metal bowl, then add the lemon juice and zest. Place it over
a simmering pan of water, whisking the mixture until the temperature reaches 83C. The curd should start to thicken (this should take about 15 minutes). Remove from heat.
6. For the brown butter, heat the cream and butter in a pan until it splits and turns golden brown.
7. Squeeze any excess water from the gelatine. Whisk it into the lemon curd until it dissolves. Add the butter gradually, whisking as you go, then stir in the brown butter. Pass the
curd through a sieve to remove the zest and any lumps. Spoon the mixture into your base and leave in the fridge to set for 1 hour.
8. Once the curd has set, wipe out the bowl of your electric mixer with a touch of white wine vinegar to remove any residue that might impede the aeration of the meringue. Add a whisk attachment.
9. In a saucepan, mix the sugar with a splash of water to make a thick paste. Heat to 120C. Add the egg whites to the bowl of your electric mixer and, when the heat of the sugar mixture reaches 115C, start the egg whites whisking on a medium speed. Once the sugar reaches 120C, remove it from the heat and slowly pour into the whisked whites. Increase the speed and whisk until the bowl is cool to touch. Transfer the mixture to a piping bag with a round nozzle.
10. Pipe dollops of meringue onto the curd in even rows. Using a cook’s blowtorch, slowly brown the outside of the meringue until caramelised all over. Best eaten straight away.

Per serving 464 cals, 25.6g fat (15.3g saturated), 5.6g protein, 52.3g carbs, 39.1g sugars

 

Recipe Jon Rotheram
Photo David Loftus


from Issue 40

ingredients

• 125g butter
• 90g caster sugar
• 2 egg yolks
• 225g flour

Lemon curd
• 4 egg yolks
• 175g sugar
• 300ml lemon juice
• 2½ gelatine leaves
• 125g butter, softened
• Zest of 2 lemons

Brown butter
• 25g cream
• 75g butter

Meringue
• 3 egg whites
• 200g caster sugar

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