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

Method
1.
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
2.
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
3.
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, you could use uncooked rice or lentils in place of ceramic baking beans
4.
Start the ice cream by combining the cream and milk together in a pan. Bring to the boil then 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 return the mix to the pan
5.
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
6.
Preheat the oven to 150˚C/ gas mark 2
7.
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 and continue to whisk to form stiff peaks
8.
Line 2 large baking sheets with non-stick baking parchment. Spoon half the meringue mixture into a piping bag with a small plain nozzle and pipe 30 1-2 cm meringues. With the remaining meringue mixture, use a palette knife and spread the mixture evenly over the second baking sheet to a 2-3 mm thickness. Place both trays into the oven and cook until completely dry and lift of the baking parchment easily. This should take about 45-60 minutes
9.
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
10.
To finish the teardrop meringues, using a blow torch carefully caramelize the meringues. Arrange some toasted pine nuts and teardrop meringues around the plate. Finish with a quenelle of the ice cream and sprigs of lemon thyme
Send us feedback on this Lemon meringue pie recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Lemon meringue pie recipe with a sweet white wine

Ingredients

Lemon tart

  • 1 20-23cm sweet pastry case
  • 540g of caster sugar
  • 540g of egg
  • 540ml of lemon juice
  • 8g of agar agar
  • 700g of butter
  • butter for greasing

Meringue

Pine nut ice cream

Garnish

Equipment

  1. Blow torch
  2. 23cm loose-bottomed tart tin

Share this Recipe

Top chef Simon Haigh is known for his wonderfully creative desserts. In this lemon meringue pie recipe pine nut ice cream adds a surprising delight

Lemon meringue pie recipe Tweaks

What's this?


hh