For lemon meringue pie, we use to make shortcrust pastry for the base, but recently we’ve resorted to using our favourite and ever-reliable rough puff pastry. For the lemon curd, we just use a thin layer because that’s how I like it, but for the meringue, we double it because, again–that’s how I like it!
The rough puff pastry is blind-baked for only 5 minutes. After it’s cooled down a bit, the base could then be lined with the lemon curd, and the meringue spooned over the lemon filling.
The meringue recipe that I use is from the Hamlyn New All Colour Cookbook (1986). The following is the original quantity: 2 egg whites & 100g caster sugar. Whisk the egg whites until stiff but not dry, then gradually whisk in the sugar.
The pie is baked for 15 minutes in an oven pre-heated to 180C.
I thought I’d share as well Margetts Short Pastry recipe–it also works and is delicious for a base, more of biscuit in taste and texture than pastry I’d say. It was left in our mailbox by our two 90+ year old neighbours–when we were still using shortcrust pastry, they had some of our coconut pie and encouraged us to improve! 🍰💕👵👴💞