Lemon meringue pie was a real treat when I was a child and my mum usually made it using a Green's pie filling mix. I was reminded of this when reading a recent post in "Lavender and Lovage" about the Be-Ro recipe for it (see here).
Hence, on my recent trip to the UK I bought some of the packet mixes and I was keen to relive the memories. Using ready made pastry it was done in no time at all and was exactly as I remembered it, especially as I made it in my ancient Pyrex pie dish, just like Mum would have done.
Of course, she always made her own pastry as I'm not sure there was any other option in the 50’s and 60’s and in any case, shop bought would have seemed far too extravagant!
It’s a delicious, quick and easy dessert and there was that glorious crunch when I cut the first slice - something that I always think of as a "Mary Berry moment"!
Ingredients
1 pack of ready made, ready rolled shortcrust pastry
one sachet of Green's lemon pie filling (each pack contains two sachets)
2 medium eggs, separated
280ml (half a pint) cold water
110g caster sugar
Method
Remove the pastry from the fridge about 15 minutes before you start to bring it up to room temperature.
Preheat the oven to 200°C / 180° fan / gas mk 6. Grease a 20cm pie dish and line it with the unrolled pastry. Trim and crimp the edges then prick the base with a fork. Line it with the baking parchment that comes with the pastry, fill with baking beans and blind bake for 15 minutes.
Reduce the oven temperature to 160°C / 140° fan / gas mk 3.
While the pastry case is baking, make the filling according to the packet instructions:
Tip the sachet contents into a small saucepan and stir in the water until it's smooth. Add the egg yolks and heat gently until it comes to the boil. Cook for one more minute and allow to cool slightly.
Remove the pie dish from the oven, remove the baking paper and beans and pour in the lemon filling.
To make the meringue, put the egg whites into a clean bowl and whisk until stiff. Add the sugar one spoon at a time and whisk again until stiff and glossy.
Spoon the meringue mixture over the lemon filling beginning at the edges. Spread the meringue out to fill in the gaps and swirl to level and make a few peaks.
Bake for 25 minutes until the meringue is golden brown. Allow to rest for 15 minutes before serving.
Serves 5-6 portions.