Saturday, 9 July 2011

When Life Gives You Lemons…

Make lemon meringue pie!

Even though my own poor little lemon tree has been attacked by a wasp blight and hasn’t grown much in the two years since I planted it, it seems all my friends and neighbours have lemons in abundance, and my fruit bowl has turned into a lemon bowl!


What else could I do?

Start with making a shortcrust pastry (I’m generally pretty random with pastries – just chuck some flour and stuff in a bowl, knead it up and roll it out), press it into a pie dish and pre-bake the base.

Juice and zest two large lemons.


Then whisk together 1 cup sugar, 2 tbsp flour, 3 tbsp cornstarch, a pinch of salt and 1 1/2 cups water. Whisk in the lemon juice and zest and cook over a medium heat till just boiling. Then add in 2 tbsp butter.


While the butter is melting, beat 4 egg yolks and slowly add in a scoop of the hot mixture, then pour the whole lot back into the pot, and keep whisking over a low heat until it’s thick.

Pour the filling into the pie crust.


Now the fun part: we make meringue! Start by beating the 4 egg whites in a bowl. Best to use an antique SwiftWhip for this!


Once the egg-whites start looking frothy, slowly add in a few tablespoons of sugar – keep whipping!


At some point your arm starts getting tired, but you probably have to whip some more


Keep whipping till the eggwhite mixture has about 5 Tbsp sugar, and is forming stiff peaks, like this:


Then you can splop the mixture onto the lemon filling in the pie crust and put it in a (pre-heated) oven.


Bake at 175C (350F) for about 10 minutes, decide it needs to be turned and left another 2 minutes… and then: voila!


Ready to serve


Best enjoyed with friends, and a little of my organic home-made strawberry liqueur.


Yum! Now I just have to work out a gluten-free variation so I can make this for Ariad.


  1. Mmmmm, lemon pie (hold the meringue please, top with whipped cream instead!) Good luck on the gluten free version!

  2. duly noted: whipped cream for rainblissed!

  3. Can we have your recipe for strawberry liqueur please!

  4. recipe for strawberry liqueur is the same as for goji liqueur, but substitute dried goji berries for dried strawberries.
    I got a massive box of organic strawberries for a local farm in return for making a chocolate cake one time, and dehydrated all the strawberries to make the liqueur.

  5. right up there with your pumpkin pie, Jen!

  6. I made pir crust normally but with rice flour and it turned out alright same thing with yeast pizza crust. I like this website for gluten free stuff if you can eat nuts.


Thanks for your lovely words, witty banter and entertaining discussion :)