I made a lemon meringue pie the other night from Jane Grigson’s Fruit Book, one of those books that is good to have on the book shelf. Lots of good stuff for fruit in alphabetical order and no pictures, a bit of a reference book.
This recipe is interesting (at least to me) in that it has a cardamom flavoured crumb layer which is spread over the top of the cooked pastry shell.
1/2 tsp salt
175g unsalted butter
grated rind of a lemon
3tbsp ea of lemon juice and water
2 heaped tbsp sugar
2 heaped tbsp white breadcrumbs
1/2 tsp ground cardamom
rind and strained juice of 2 lemons
3 eggs well beaten
250g unsalted butter
6 egg whites
225g caster sugar
Make pastry and chill dough for 30 mins. Roll out and line a 25cm tart tin with dough and blind bake for 20 mins in a 190C oven. Remove weights and bake for another 10 mins. Spread crumb mixture over base of pastry case immediately when pastry come out of the oven. For lemon layer, combine and beat together lemon juice and rind, sugar and eggs. Heat and add butter in pieces. Heat but do not bring to boil. Pour mixture into pastry case and return to oven and cook for 10 mins or until mixture is almost completely set. Leave to cool. Beat egg whites until stiff and then gradually add sugar until meringue is stiff and shiny. Load onto top of the pie and cook in 190C oven for 10 to 15 mins or until meringue is browned.
The only issue with this pie was that the meringue weeped a little when the pie cooled. Seems this can be caused by the quality/age of the egg whites and some advocate meringue being added to the pie while the lemon layer is still hot. Guess I’ll just have to experiment.