Mother’s pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, lemon meringue pie in summer the order of the day was this lemon pie recipe—so light and refreshing!
Cook and stir over medium heat until thickened and bubbly. Refrigeration can make this pie get soggy more quickly. Let it stand at room temperature before serving. Also, make sure your lemon filling is still hot when you spread the meringue on top.
This will help prevent it from “weeping” into the rest of your pie. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Contemporary commercially made curds remain a popular spread for bread, scones, toast, waffles, crumpets, pancakes, cheesecake, or muffins. They can also be used as a flavoring for desserts or yoghurt.
Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste. A Pretty Life in the Suburbs. Nectarine lime curd tart with a brown-sugar crust”. Cake Talk: What the terms mean”. Lemon and Poppy Seed Scones with Homemade Lemon Curd”. National Center for Home Food Preservation.
Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball. Tip the pastry onto a work surface and roll out to a 3mm thickness.
Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes. Take the pastry-lined tin out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin.
Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes. For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. 16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat. In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened.
