Dr Doolittle has been ‘collecting’ lemons! There must be over a dozen sitting in the fruit bowl this morning, he says he’s going to be preserving them…. I was very tempted to remake the recipe I’m sharing with you today, just to take some more photographs- but I thought better of it!
Yesterday was Thanksgiving and although I’m not American, I love the idea of giving thanks. I also love the idea of a gathering of people celebrating life with food. I must admit when I think of American desserts, I think of pies; pumpkin pie, apple pie, mississippi mud pie and the one I’m bring to Fiesta Friday, lemon meringue pie.
The base of the pie is ‘pate sucree’, a sweet pastry.
Ingredients:
110g plain flour
Pinch of salt
55g softened unsalted butter, diced
2 egg yolks
55g caster sugar
1 drop fesh vanilla
Sift the flour and salt into a bowl and make a well in the centre. Place the butter into the centre and work into the flour until it forms breadcrumbs and add in the sugar. Add the egg bit by bit and stir in the vanilla. Work the mixture until the pastry comes together. Pop the pastry into the fridge until ready to use.
Lemon Curd:
50g butter
110g caster sugar
100ml lemon juice and zest of 3 lemons
5 egg yolks
Meringue
3 egg whites
Pinch of salt
225g caster sugar
Preheat the oven to 180 degrees and lightly grease a 20cm flan tin.
Roll out the pate sucree and use to line the tin. Prick the base well with a fork, then cover with parchment paper and place baking beans on top. ‘Blind bake’ in the oven for 20 minutes, then remove paper and beans and pop back in for a further 5 minutes.
To make the curd, melt the butter in a heavy based pan on a low heat. Add in the lemon juice and zest and blend well. On a low heat, slowly add the eggs and sugar and stir until a custard is formed. Remove from the heat and allow to cool, this will thicken as it cools. Spoon into the flan case and spread out.
Beat the egg whites in a clean, dry bowl for a minute, then add the sugar and salt bit by bit. Place the meringue onto top of the pie and place in an oven at 160 degrees for 15-20 minutes.
Next time, i’ll make sure that the meringue is whipped until it’d fluffier and that the top is slightly burnished…
Melissa xx
Ummmm my favourite!
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I was really suprised how good it was!
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You cook so well…Why be surprised?… 🙂
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Because I didn’t think I liked lemon meringue, but I do now 😆
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Looks delicious!
Honey
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Thanks Honey xx
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Beautiful job honey 🙂
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Thanks darling, looking forward to receiving my parcel.
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It looks so delicious 😀
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Thanks Sarah!
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We just love lemon meringue pie. It is so sweet and tart. My husband often requests this pie instead of a birthday cake.
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Oh, great idea!
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Pingback: Thanksgiving Leftovers Sandwich | Fiesta Friday #44 | The Novice Gardener
what a pie! Looks like the perfect antidote to all of the sugar I’ve been putting away this past 24 hours. You are saving lots of calories by not formally celebrating Thanksgiving.
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Oh don’t you worry, i’ll be making up for that over Christmas!
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looks spectacular, if MR doolittle is collecting lemons in Ireland – have you got a tear in the space time fabric that lets you pop over into some other dimension where you grow lemons? Just wondering 🙂
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Sssshhhh…. the supermarket! Shock horror! Tomorrow is ‘preserved lemon’ day!
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ok mums the word 🙂
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Could you imagine if it actually got warm enough in Ireland to grow lemons?!!
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yes I imagine that Mr doolittle would be out collecting a whole lot more than just lemons – oh and don’t want to imagine what would happen to your local fauna and flora 🙂
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Happy Fiesta Friday, Melissa! This is definitely a pie that I would proudly serve at my Thanksgiving table every year. I can just taste the tartness of the lemon… the perfect ending to any meal, really.. Thank you so much for sharing… I’m printing this recipe to add to my ever growing pile of recipes that I LOVE. ❤ Awesome post.
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Thanks Prudy! I really appreciate your lovely comment xx
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Delicious looking pie 😋 👍
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Thank you!
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One of my favourite cakes! A great way to give thanks 🙂
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Thank you!
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Yummy looking pie. Looks so perfect.
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Oh thank you! I think it needs more peaks the next time!
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