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Lemon Meringue Pie

Made at Scott's | Serves 4-6

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For the lemon filling
Zest of 1 lemon
140ml lemon juice (juice of approx. 4 lemons)
275ml double cream
4 large free range eggs
170g caster sugar

In a large bowl, cream the eggs and sugar together and then add the double cream, lemon zest and the lemon juice and mix well. Keep to one side until you’re ready to use.

For the meringue
80g caster sugar
4 free range egg whites

Whisk the sugar and egg whites together until they are form stiff peaks.

 

For the sweet pastry
140g caster sugar
150g unsalted butter, softened
2 medium free range eggs
300g plain flour

Beat the eggs together in a small bowl. Put the butter and sugar into a bowl or food processor and cream together. Slowly add the eggs, scraping down the sides of the bowl to incorporate them into the mixture. Sieve the flour into the mixture and slowly beat until a smooth dough is formed. Wrap in Clingfilm and store in the fridge until required. The pastry must be rested for at least 2 hours before use.

Pre-heat the oven to 180°C / gas mark 4.

On a floured surface, roll out the pastry to about 5mm thickness. Grease a 20cm flan case with a little butter and carefully lay the rolled pastry over it, ensuring you press the sides well and there are no air pockets or holes in the pastry. Cover the pastry base with a ring of baking paper, place baking beans (or rice) on top and bake in the oven for 15-20 minutes. The pastry should feel slightly dry to the touch and should be slightly darker when removed from the oven. Allow to cool.

Turn the oven down to 130°C / gas mark ½.

To assemble, sieve the lemon mixture into a jug and pour into the tart case, filling it to the top. Bake in the oven until just set. This should take around an hour. Cool and top with the whipped meringue, place the whole pie back in the oven until the meringue is slightly golden brown in colour and serve. This should take between 15 and 20 minutes.

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