It’s botanical week at GBBO. This time I’ve made the signature: Lemon meringue pie, decorated with edible flowers and enjoyed with flower tea. I love Lemon meringue pie, it’s one of my favourites.
I love flower tea, it looks amazing and the flavour is quite subtle.
Lemon meringue pie – Ingredients for the pastry:
– 175g plain white flour
– 75g soft butter
– 15g sugar
– 1 egg
Lemon meringue pie – Ingredients for the lemon filling:
– 120g sugar
– 30g cornflour
– 300ml water
– 3 drops of lemon flavouring (optional)
– 3 lemons
– 3 egg yolks
Lemon meringue pie – Ingredients for meringue:
– 150g sugar
– 3 egg whites
– 2 spoons water
To make the pastry, mix the flour and butter together until it resembles breadcrumbs. You can do this by hand or by using a food processor, either way is fine. Add the sugar and the beaten egg. Mix until the dough holds together. If the butter is soft it’s quite easy to prepare.
On the floured worktop, roll the pastry thinly. Line the baking tin with the pastry and prick the base of the pastry all over with a fork. Leave it in the fridge until the oven is ready. Before placing the tin in the oven, put a piece of baking paper on top of the pastry case and fill it with ceramic baking beans.
Preheat the oven at 190C or 170C fan. Blind bake the pastry for 10 minutes. Take it out of the oven, remove the baking beans and put it back in the oven for 5-8 more minutes. Take the pastry out and leave it to cool completely.
Make the lemon filling by mixing the lemon zest, lemon juice with cornflour and water with flavouring. Pour the mixture into a pan and bring it to boil. Stir over the heat until is thick. Remove from the heat when is ready. Meanwhile, in a bowl, mix together the sugar and the egg yolks. Pour it over the lemon mixture and whisk with care. Stir over a medium heat until is thickened. Leave to cool for 5-10 minutes and then pour the filling into the pastry case.
Make the Italian meringue by whisking the egg whites until they fluff. Meanwhile, put the sugar with the water into a pan over high heat and bring to boil. When the sugar is ready, pour it over the egg whites and whisk at high speed until the sugar is incorporated.
Spoon the meringue on top of the lemon filling and make peaks. Using a blow-torch, make the meringue a little bit dark on top. Decorate with edible flowers if you have and the Lemon meringue pie is ready to be served.