Enlarge In this episode of Keep Calm And Bake chef and food vlogger Caroline MiLi Artiss shows you how to make a rich and citrussy lemon meringue pie - the perfect dish to impress at a dinner party! Prep:30mCook:1h:30mTotal:2h180 g plain flour180 g unsalted butter360 g caster sugar100 ml lemon juice1 tbsp cold water120 ml water5 egg whites3 lemons6 egg yolks2 tbsp cornflourPre-heat your oven to 180 degrees Celsius. Add 180g plain flour, 100g cold unsalted butter, 1 tbsp caster sugar, 1 egg yolk, 1 tsp lemon zest and 1 tbsp cold water to a food processor and pulse until it forms a dough, then take it out and bring together with your hands. Roll it into a ball and leave it in the fridge to chill for half an hour. Once chilled, roll out and line your flan tin. Prick the base with a fork all over then place a piece of baking paper or foil over the pastry, and place some baking beans on top. Place into the oven for 15 minutes. Take out remove the paper and beans and pop back into the oven for another 5 minutes until the pastry is lightly golden. Remove from the oven and leave aside to cool.
Mix the cornflour and 100g of caster sugar in a bowl with a bit of the water to make a smooth paste. Heat the remaining water with the zest of 2 lemons, the juice of 3 lemons and 80g of butter. Once it’s hot, but not boiling, take it off the heat and slowly pour into the cornflour mixture, whisking all the time to make a smooth sauce. Whisk in 5 egg yolks, one at a time, and return to the pan on a gentle heat. Keep stirring until it turns lovely and thick. Leave to cool slightly while you make the meringue topping.
Whisk 5 egg whites until they reach soft peaks, them add 250g of sugar a tablespoon at a time and whisk until thick and glossy.
Add the lemon filling to the baked pie dish and top with the meringue. I always add blobs of meringue on the outside first then end up pouring the last bit in the middle so the tallest point of the pie will be the middle. Pop it straight into the oven for another 15 minutes or until the top is starting to turn golden brown. Take it out of the oven and leave for an 1 hour to set, then serve.
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