Lemon Meringue pie From Scratch

This lemon meringue pie is a must try. Making fresh sweet pastry, tangy lemon curd filling. Topping it all off with a crisp, yet spongy meringue. Full list of ingredients and helpful tips down below:
#lemonmeringuepie #pastry #homemade
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Lemon Curd
3 lemons, juice and zest
150ml water (2/3 cup)
150g Granulated sugar( 3/4 cup)
75g butter ( 1/3 cup)
3 eggs yolks
1 whole egg
2 TBSP Corn flour
Pastry crust
Flour 250g (2 cups)
Butter 125g (1/2 cup plus 1 TBSP)
Icing sugar 60g (1/2 cup)
Egg yolk 1
Double cream 1 TBSP
Italian Meringue
Egg whites 100g (3 eggs)
Granulated Sugar 200g (1 cup)
Water 50 ml (1/4 cup)
Or
French meringue
Egg whites 100g (3 eggs)
Granulated sugar 50g (1/4 cup)
Helpful tips
* When making lemon curd. Pour hot lemon mixture bit by bit into the eggs to prevent scrambling
* When rolling pastry, don’t roll out to thin or the pastry will tear.
* Be gentle with the pastry when pressing it into the tin
* When making both meringue’s, you will know when its done, when you can tip the bowl upside down and the meringue doesn’t fall out.
* If you haven’t got a blow torch for the Italian meringue. After you’ve finished pipping, put the tart under the grill until golden brown around the edges.

[@diydim7083]

I'll have to try this ~ lovely plumed topping!!

[@EzeiloEats]

Yes, please do, its very tasty. Let me know how it goes