Lemon Meringue Pie

This isn’t something I make very often as it does take time but well worth the effort for a special occasion.

Ingredients for the pastry.

190g almond flour.

2 tbsp cold butter cut into cubes.

1 egg.

Pinch of salt.

Method. Grease and line a 20cm springform tin. Preheat oven to 180.

Combine in a food processor, tip into a bowl and gently press into a smooth ball. Don’t overwork it. Press the dough in your tin using hands, raise up the sides a little for the filling. Make sure there are no cracks in your base. Bake blind for 10 mins.
Ingredients for the lemon filling.
4 unwaxed lemons, zest and juice.

4 tbsp honey (more if you like things sweet, add and taste).

100g cold unsalted butter cut in cubes.

3 egg yolks (keep the whites for the meringue) and 1 whole egg, beaten.
Method.
In a glass bowl over a barely simmering pan of water whisk together the lemon, honey and butter. (Taste it, you may want more honey). When the butter has melted add the beaten eggs and continue to cook over the same heat for roughly 10 minutes stirring occasionally. The consistency should be creamy and thick enough to coat the back of a spoon. Allow to cool.

Then the meringue…

Whisk egg whites to stiff peaks, the only thing to be sure of is that your bowl and whisk are absolutely grease free. When whisked gently fold in 2 tbsp of honey.

And finally……

Pour lemon mixture into pastry case, top with meringue working gently from the outsides in so sealing the pastry case before loading the centre. Bake for 25 – 30 mins, cool in the tin for at least 30 mins. Fluffy, yummy and indulgent so share it before you eat the lot.