Celtic Pinay: Lemon Meringue Pie

After a constant discussion about lemon meringue tart over lunch last week with colleagues, there was no other way to flush this thought out of my mind but to actually make one. I haven't made a lemon meringue tart before, but i did make a lemon tart... The meringue makes a lot of difference for sure, in taste, texture as well as effort!

Anyway, after some research I found a recipe from this site which is one of my favorite links, with trustworthy recipes. As usual, there was a bit of tweaking involved... But very minor this time around. The only thing i changed was the addition of the zest of one navel orange to slightly offset the tartness of the lemon. This was an influence from the lemon tart recipe that i did which was an adaptation from Rachel Allen's recipe - i really liked the way the sweetness of the orange coated the mouth which complemented the taste of the tart lemon.

Here's a photo journey of this lemon meringue tart.
I mainly followed the steps in this recipe so just check this out if you want the ingredients

It started with the pastry - flour, sugar, butter...Pulsed till it resembled breadcrumbs...

.. Plus an egg. Blitz until it had come together like this.

I sandwiched the dough between 2 sheets of clingfilm to facilitate the rolling process
Into the fridge it went for about an hour.

Meanwhile, the curd was made. First it was milky white (cornflour, lemon juice, lemon zest, orange zest, sugar and water)

Then, translucent, after heat was applied!

Then it came off the heat and the butter and egg yolks whisked in. Rather vigorously.

And it went to the fridge as well.
Anyway, after about an hour the dough was ready for rock and roll.
(just wanted to make sure it fits!)

Again another trick i learned from Rachel Allen, the clingfilm also makes it easier to flip the dough into the tin...

..and to trim the excess.

Ready for blind baking

... And just like it came from a holiday from the beach - a beautiful golden color. Let cool.

Spoon in the lemon curd, and dollop meringue on top.

Looks pretty already. Although i messed up my timings a bit and i made the meringue too early, which left me with little time to fully cool the pastry shell. Or i was just impatient!