Tuesday 9 March 2010

Lemon Meringue Pie

I've never tasted any other Lemon Meringue Pie but this recipe. Maybe I'm missing out, but to be honest, I'd be pretty happy to just eat this.

I've made it three times. The first was a revelation. Never before had I tasted such the harmony of lovely pastry, tangy filling and crisp, sweet meringue. The second was a bit of a meringue disaster and caused a small kitchen tantrum. This time it was nearly as good as the first - especially with the addition of a few clementines.

Once I had decided to make this again, I went to the local shop to pick up some extra eggs and lemons. I was intending to use a blood orange I had hanging around in the filling to sweeten it up. Then I got there and spied some beautiful clementines, as you can see above. I couldn't stop myself from buying a few and using them instead of the orange (which in the end turned out to be very pale inside and a bit old - that's my excuse, anyway). They add a bright sunniness the the filling, mellowing out the tang without being overly sweet.

Last time I made the pie I had some filling left over and used it to make these Lemon Surprise Cupcakes, which were awesome - yet another excuse to make it!

My pastry case came out beautifully. I need to learn to be neater, though! The meringue still doesn't look perfect, which annoys me - I want it to peak properly. It tastes pretty good though, so I'm not complaining too much. I have no real idea where I'm going wrong. My current theory is that I need to whip it to stiffer peaks before starting to add the sugar. Any ideas?

Edit: I've removed the recipe from this post as I no longer trust it to work for you. For a similar recipe, please see my Lemon & Brown Sugar Meringue Tartlets.


  1. WOW that is to good to super to fantastic

  2. Hi. I've just discovered your blog, and can't wait to try some of your recipes!
    I'm not sure what you mean by getting the meringue to peak - is this a culinary term, or do you just want the meringue to look pretty? I work in a restaurant, and our chef uses a piping bag with a star nozzle to put the meringue onto his lemon meringue pie - sometimes in lots of little pointed blobs (its hard to describe, hope you know what I mean! the pie ends up completely covered in little meringue spikes), and sometimes piping a squiggley pattern all over the pie.

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