It’s National Lemon Meringue Pie Day.

Today, Jacob will be making lemon meringue pies while Shaun (a pie reviewer) will chat about the pie contest.

Recipe below:

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Lemon Meringue Filling

Cornflour 200

Water 500

Lemon juice 1000

Caster 860

Butter 250

Egg yolk 16

Egg whites 16

Caster 860

Lemon Meringue Method

• Separate egg whites and put them aside to come to room temp
• Put lemon juice and first lot of caster sugar into a pot and bring to the boil
• Make a slurry with the water and cornflour
• Thicken the lemon juice with the slurry using a whisk
• Add the butter and whisk until fully incorporated
• Add egg yolks slowly whisking until fully incorporated
• Pour the filling into pre-baked shortbread shells and allow to cool fully
• Whisk egg whites on a mixer until soft peaks form
• Add the second lot of caster sugar slowly and whisk until firm peaks form
• Pipe the meringue on top of the filling using a petal tip

Caramelise meringue with a blowtorch