Lemon Meringue Pie – who doesn’t love it? I mean that perfectly tart filling topped with masses of fluffy and sweet meringue. What on Earth is there not to love? It’s just one of those pies that you know will be received with joy, no matter who you’re serving it to. And an individual one just for me is always going to go down a treat in my house coz it’s alllll mine!
I’ve made many, many Lemon Meringue Pies in my day and I’ve tried lots of different recipes, but this one is the one I love and have made for the last decade at least. I’ve tweaked it here and there and now it’s exactly how I like it – a tart and creamy filling with piles and piles of fluffy, perfectly sweet meringue on top.
Now, where I live (north-eastern Australia), it’s humid at least 6 months of the year. So if I were to make a Lemon Meringue Pie in summer (which I definitely have), then the humidity pretty much always makes the meringue ‘sweat’. And that’s really annoying! I don’t really want to serve up a pie that sweats everywhere! Then, if there’s any left, wherever you store it ends up with this sticky ugly mess from the meringue. I really, really hate it.
So I tried all kinds of recipes and combinations until I ended up with this combo that never sweats and I really love how the filling isn’t the normal lemon curd, but it’s more like a lemon tart filling. So you get that creamy edge to the lovely tartness of the lemons.
This will absolutely become one of your favourites!
Individual Lemon Meringue Pies
– 250g / 8.8oz all purpose flour
– 110g / 4oz icing / powdered sugar
– 110g / 4oz butter, cubed
– 1 egg lightly beaten
– 6 eggs
– 6 egg yolks (use the whites for the meringue)
– 1 1/2 cups caster or superfine sugar
– Grated rind of 4 lemons
– 400ml / 13.5oz lemon juice
– 360ml / 12oz cream (thick or thin)
You will need either individual cake tins or a tray for large muffins where the diameter of the tart will be approximately 8-10cm / 3-4 inches in diameter.
Grease the cake tins or the muffin tin.
To make the pastry, place the flour and icing/powdered sugar into the bowl of a food processor. Pulse for a few seconds to combine. Now add the cubed, cold butter and pulse until just combined. Add the egg and pulse until just combined. If the mixture is dry or hasn’t come together, add a little cold water until it has come together nicely.
Take the pastry out of the food processor and place it on a floured surface. Shape the pastry into a disc, combining a little flour to the dough if it’s a little sticky. Wrap in plastic wrap and place in the fridge for 15-20 minutes. Remove from the fridge and cut into rounds that are around 5cm / 2 inches larger in diameter than the diameter of your individual tins. Press in gently and trim the edges. Place the tins in the fridge for 30 minutes or the freezer for 15 minutes.
Now place a piece of greaseproof paper and some pastry weights (or dried beans or uncooked rice) on top of the greaseproof paper. This will stop the pastry rising and forming a bubble on the bottom as it cooks. Bake for 10 minutes. Carefully remove the paper and weights and bake for a further 5-10 minutes or until the cases just starting to turn golden.
Make the filling by combining the lemon juice and zest, cream, sugar and eggs in a large bowl. Mix to combine then strain into a jug and pour into the pie cases. Leave approximately 1cm / 1/2 inch at the top so that you can add your meringue.
Bake for around 15-20 minutes or until the lemon filling is firm but still has a slight wobble, like a set jelly, in the centre. If you find that the pastry is starting to brown and the filling isn’t set yet, cover the pies or muffin pan with foil so that the pastry doesn’t burn.
Remove from the oven to cool completely.
Make the Meringue as per the instructions in the Meringue Frosting recipe. Spoon onto the tarts generously and blowtorch to give a scorched affect.