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| 8 | Sweet Pastry baked blind sweet pastry tartlet cases, 10cm in diameter |
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Eric Lanlard's Lemon Meringue Pie
Recipe Submitted By: bakingmad
This Lemon Meringue Pie recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.
| Preparation Time | 00 minutes |
|---|---|
| Portions | 8 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 1 | Lime | |
| 2 | Lemons | |
| 4.25 tbsp | Cornflour | |
| 225 ml | Water | |
| 185 grams | Golden Caster Sugar (Billington's) |  |
| 5 | Egg Yolk |  |
| 2 | Free Range Eggs |  |
| 150 grams | Unsalted Butter |
Further Additional Ingredients
| 5 | Egg Whites |  |
| 250 grams | Golden Caster Sugar (Billington's) | |
| 2 tsp | Cornflour |
This recipe uses
How to make Eric Lanlard's Lemon Meringue Pie
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
In a bowl, whisk the egg yolks, whole eggs, sugar and corn flour until smooth
- Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water
- Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter an dkeep whisking until the butter has melted and the mixture becomes glossy
- Fill the tartlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set
-
In the meantime, make the meringue. In a large bowl, add the egg whites and whisk on full speed adding a little sugar at a time until you get a glossy thick meringue. Add the corn flour and continue to whisk for a minute or two
-
Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow torch the meringues until golden brown. Serve
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