Phil Vickery's classic lemon meringue pie
From the clouds of soft meringue, to the rich lemon curd and crumbly, buttery base - Phil Vickery is in the kitchen with a real classic. Perfect for sharing at your next al fresco dinner party, he’s making his lemon meringue pie.
Classic lemon meringue pieIngredients
Juice and finely grated zest of 4 large lemons (approximately 175ml lemon juice)
150ml cold water or lemon barley water
150g caster sugar
4 medium egg yolks
1 x 23cm x 4cm deep sweet pastry flan in baked blind
4 medium egg whites
Pinch cream of tartar
100g caster sugar
100g sieved icing sugar
1. Preheat the oven to 220 C, gas 7
2. In a bowl, mix the cornflour, lemon juice, zest, lemon barley water together, add the sugar. When mixed well, pour into a saucepan and place over a low heat and cook until thickened and just simmered. Remove from the heat, leave to stand for 1 minute and stir in the egg yolks quickly. Pour into the flan ring and leave to set.
3. Meanwhile, to make the meringue, place the egg whites into an electric mixing bowl and add the cream of tartar. Whisk on a medium speed until thick and foamy, then add the caster sugar and then turn up the speed to three-quarters strength, whisk until shiny and thick. Do not over whip. Finally, fold in the icing sugar carefully.
4. Pipe the mixture onto the set lemon mixture, dust with a little granulated sugar and pop into the oven to brown. This should take about 4-5 minutes.
5. Leave to cool and cut into large wedges, serve with thick double cream