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Individual Lemon Meringue Pies Recipe by Paul Hollywood

Lemon Meringue Pies Recipe

This Individual Lemon Meringue Pies Recipe is from Paul Hollywood’s A Baker’s Life.

The French have dominated high-end baking because of the finesse of their pâtisserie. But I think that’s wrong!

Here’s a recipe for a British classic, made on a smaller scale so you can eat it for tea or as a dessert. Take a little bit of care and it will look and taste great. You will have more lemon curd than you need – keep the rest in the fridge in a sealed jar to use as you like – to fill tartlet cases, top pancakes, spread on wholemeal bread etc.

Serves 4

Ingredients:

Base
150g gingernut biscuits
75g unsalted butter, melted

Filling
Finely grated zest of 3 lemons
Juice of 6 large lemons
50ml water
2 tbsp cornflour
175g caster sugar
3 large egg yolks
25g unsalted butter

Meringue
3 large egg whites
175g caster sugar
1 tsp cornflour

Method:

1. Crush the ginger biscuits to fine crumbs in a food processor (or use a rolling pin to smash them in a plastic bag) and mix with the melted butter.
2. Divide between four individual 10cm loose-based tart tins, 3cm deep, and press the mixture onto the base and sides to line them. Place in the fridge to set.
3. For the filling, put the lemon zest and juice, water, cornflour, sugar and egg yolks in a small heavy- based saucepan.
4. Heat gently, stirring continuously, until the mixture thickens. Be patient, as this will
take 10–15 minutes.
5. Stir in the butter to make a thick, glossy lemon curd. Spoon a layer over the biscuit bases and leave to cool. (Keep the rest of the lemon curd in a sealed jar in the fridge to use as required.)
6. Heat your oven to 190°C/Gas 5.
7. Whisk the egg whites in a large, clean bowl until stiff, then add the sugar a spoonful at a time, whisking well between each addition, until you have a thick, glossy meringue.
8. Fold in the cornflour, using a large metal spoon or spatula.
9. Spoon or pipe the meringue generously over the lemon layer and bake for 15 minutes, until the meringue is lightly browned on top. Serve hot, warm or cold, with pouring cream.

HyperFocal: 0

Recipe from A Baker’s Life by Paul Hollywood

Accompanying the Channel 4 series, A Baker’s Life contains 100 of Paul Hollywood’s very best baking recipes, which have been finessed over decades spent as a baker.

Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home. Favourites include garlic baguettes; feta and chive bread; chorizo and chilli Scotch eggs; mum’s ginger biscuits; double chocolate Danish twists; and hazelnut cappuccino cake.

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