Lemon Meringue Pie Recipe & Pine Nut Ice Cream

There are many classic lemon meringue pie recipes but this is a really intriguing evolution by Simon Haigh. He pairs his lemon meringue pie with an exquisite pine nut ice cream to deliver a remarkably tangy dessert to finish a meal

Lemon meringue pie recipe

Dessert

Easy

3 hours

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Method

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Begin this lemon meringue pie recipe by making the tart. Start by pre-heating the oven to 160˚C/gas mark 3. Line the base of a cake tin with baking paper and brush the sides with butter. Take the sweet pastry and line the tin, ensuring it has the same thickness throughout, filling any gaps with excess dough. Rest in the refrigerator for 30 minutes

While the pastry is resting, make a start on the lemon tart mix. Mix the sugar, eggs, lemon juice and agar agar into a saucepan, slowly bring to a gentle boil, stirring continuously. When it reaches a boil remove from the heat and whisk in the butter gradually

Blind bake at 160°C/gas mark 3 for 20 minutes or until golden brown, leave to cool. Once the pastry is cool, pour the curd mix to fill the mould just under the lip of the pastry shell. Leave in the fridge to set

Baking blind

When baking blind, use uncooked rice or lentils in place of ceramic baking beans

Start on the ice cream by combining the cream and milk together in a pan. Bring to a boil and take off the heat. Whisk the sugar and yolks until pale. Pour the warm cream mix slowly over the yolks while whisking to combine. Whisk in the pine nut purée and put the combined liquid back in the pan

Place back on a low to medium heat. Bring to 80°C while constantly stirring, being careful not to let the mix catch on the base of the pan. Strain, chill and pour into an ice cream machine and churn until you have reached the desired consistency. Place in the freezer to set

For the meringue, whisk the egg whites with a squeeze of lemon juice, until peaks begin to form. Start adding the icing sugar, one spoonful at a time

Cut an even rectangle of the pie suitable for one serving. Spoon a small amount of the pine nut paste onto a round plate, spreading across the plate using a palette knife. Break off shards from the meringue and arrange around the purée. Stick the meringue into the pie and place on the edge of the paste

Arrange some toasted pine nuts and teardrop meringues around the plate. Finish with a quenelle of the ice cream and sprigs of lemon thyme

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