Tag Archives: Lemon meringue pie

My Favourite Easter Recipes

Easter is finally with us and we have a four day bank holiday weekend   Yippee!   It’s a time when amongst all the chocolate there is usually some room left for other food and the recipes in this post are some of my favourites for the Easter weekend. Some are traditional, some aren’t.    But there should be one or two that will appeal to you.  Many can be made in advance and it can be nice to have some time to potter about in the kitchen preparing food to share with family and friends, particularly with the radio on.

Let’s hope for good weather despite the forecasts but we if not there is always the prospect of a lie in and another Easter Egg! Continue reading

Lemon Meringue Pie

Soft billowing meringue tops the zesty lemon filling. An old fashioned Lemon Meringue Pie is a thing of beauty.  Soft, billowing meringue sits on top of a tangy, zesty lemon filling all held in place by a short, buttery pastry.  It speaks of the best of times gone by yet is ideally suited to today’s light and fresh tastes.  Best of all worlds.  I don’t know why I don’t make it more frequently

There is a recipe for easy shortcrust pastry that you make in the food processor on the site. Shortcrust Pastry    If you don’t want to make pastry you can use a bought, baked shortcrust pastry case or use ready made pastry both of which cut down on preparation time considerably.

The pie itself is not difficult to make though there are tricks to making a good one. The meringue seems to be the main concern with bakers.  It needs not to weep or slide off the lemon layer.  These two problems are usually due to the sugar in the meringue not being dissolved thoroughly into the eggwhite and the filling being too cold for the meringue and filling to meld together.   I find that if you start making the meringue before the lemon filling this solves any problems. I also think it’s important to spread the meringue right to the edges so there are no gaps.   My final tip is how to keep the pastry crisp. I like to sprinkle the cooked shell with a dusting of ground almonds (or semolina for those with nut allergies) as this really seems to help.

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