America may claim Apple Pie as its national pie but for me I always
associate LMP with the States as it was in a 1960s magazine article celebrating
American Independence Day that my grandmother first came across the recipe that
she used to make it from, from that day forward… and believe me she was
regularly asked to make it for family occasions and get-togethers. Her LMP was
legendary and much beloved by friends and family.
After the austerity of the post-War period in much of Europe, LMP must have
seemed so extravagant and hedonistic but, that’s exactly what I find so
appealing; it IS over-the-top and it is definitely self-indulgent but it also
tastes so darn delicious! For a lemon lover like me there can be no better
dessert.
Although I usually prefer to make one large single pie, here I have made
6 smaller but generously sized individual pies – there’s just something so nice
about being served something that’s all for you!
I was recently given a bottle of yuzu juice, possessing an intensely citrus
flavour which is hard to describe (somewhere between that of grapefruit and
mandarin mixed together) and decided to add some of this to the pie filling. I
loved the resulting flavour combination which somehow managed to make the lemon
taste more of lemon, but with a background fragrance that hinted at the exotic.
I would have loved to have used freshly squeezed yuzu juice, but unfortunately
it is a fruit which, originating from Japan is somewhat challenging to source
on this side of the world. If you don’t have yuzu juice you can of course leave
it out and you will still have the most delicious Lemon Meringue Pie(s).
Ingredients:
Pastry:
200g plain flour
50g icing sugar
85g butter, cubed
1 egg yolk
1-2 tblsp cold water
Filling:
2tblsp cornflour
100g caster sugar*
Finely grated zest of 2 lemons
125ml lemon juice
50ml yuzu juice (optional) or use same amount of lemon juice instead*
150ml water
85g butter
1 large egg
3 egg yolks
Meringue:
4 egg whites
200g caster sugar
2tsp cornflour
*If using lemon juice instead of the yuzu juice increase the sugar for the filling to 115g
*If using lemon juice instead of the yuzu juice increase the sugar for the filling to 115g
Method:
Pastry:
1. Sieve the flour and icing sugar into a large mixing bowl. Add the butter
and using your fingertips, rub it into the flour until the mixture resembles
breadcrumbs.
2. Make a well in the centre and add the egg yolk and cold water. Using a
fork, mix everything until it comes together and forms a dough. Turn the dough
out onto a lightly floured work surface and knead briefly to shape into a ball.
Cover with cling film and refrigerate for 30 minutes.
To blind-bake the pastry:
3. Preheat oven to 200C/Fan Oven 180C/Gas Mark 6.
4. Roll out the pastry to about ½ cm thick and use to line 1 x 23cm round
fluted flan tin with removable base or 6 x 10cm individual tins (about 4cms deep).
Trim and neaten the edges and pr1ck the pastry base(s). Fill with crumpled
non-stick baking parchment and then fill this with baking beans.
5. Place the flan tin(s) on a large baking tray and bake in the preheated
oven for 15 minutes, before carefully removing the baking parchment and beans
and baking for a further7-8 minutes or until the pastry is golden brown and
cooked through. Remove from the oven and set aside to cool.
6. Lower the oven to 180C/Fan Oven 160C/Gas Mark 4.
To make the filling (do this while the pastry is blind-baking):
7. Place the cornflour, sugar and lemon zest into a medium sized saucepan
and gradually add the lemon juice. Add the yuzu juice (or more lemon juice) and
the water and place over a moderate heat.
8. Stir the mixture constantly until it starts to simmer and begins to
thicken. Remove from the heat and add the butter, mixing it in until it is
fully incorporated. Next, add the whole egg, the egg yolks and mix in
thoroughly with a small whisk. Return the mixture to a low heat and stir until
the mixture begins to thicken significantly.
9. Remove from the heat and set aside while you make the meringue.
To make the meringue:
10. Place the egg whites in a scrupulously clean, large mixing bowl and whisk
to the soft peak stage using a hand-held electric mixer. Add the sugar
gradually whisking well after each addition. Sift in the cornflour and whisk
this in also until completely incorporated.
To finish:
11. Pour the lemon filling into the baked pastry case(s). Top the lemon
filling with the meringue – either spooning it on or piping it - starting at
the outside edge and moving towards the centre. Return the pie to the oven for approximately 20 minutes or until the
meringue is a very pale golden colour. Remove from the oven and allow to cool
for a couple of hours before serving.
Makes 6 individual small pies or 1 x 23cm pie.
