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The classic lemon meringue pie recipe gets updated by Matthew Tomkinson to give it extra wow factor. Lemon cream provides a sumptuous alternative to lemon curd for this pie recipe. Prepare the ice cream and lemon cream ahead of time.
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To begin this lemon meringue pie recipe, start by making the stock syrup. You will need approximately 240ml of syrup for this recipe
caster sugar
water
2
To make the basil sorbet, purée the basil in a food processor and set aside. Boil the glucose, water and 50ml of the sugar syrup together in a pan. When cool, add the basil and lemon. Churn in an ice cream machine and freeze until ready to use
To make the biscuit base, preheat the oven to 160°C/Gas mark 4. Cream the butter and the sugar together and add the flour, mixing well until a dough has formed
225g of butter
112g of caster sugar
340g of plain flour
4
Roll the dough into a log the same diameter as the rings you will be setting the lemon cream in. Slice 4 discs from the log and place on a baking tray. Cook for 8 minutes until golden. Remove from the oven and leave to cool
5
To make the lemon cream, first line your moulds with cling film. Boil the lemon juice, cream and sugar together until the sugar is dissolved. Add the gelatine and pass through a fine sieve. Pour the mix into your moulds and set in the fridge
For the meringue, bring the water, glucose and sugar up to 120°C in pan. In a separate bowl, whisk the egg whites to soft peaks. Carefully pour the hot sugar mixture into the egg whites and whisk until cool. Place in a piping bag with a star nozzle
To make the poached oranges, cut the oranges into segments, making sure to remove all the pith and membrane. Boil 185ml of the sugar syrup in a pan, add the oranges and stir, then take off the heat
To serve, place a biscuit disc into the middle of a serving plate, top with a turned out lemon cream and then pipe ‘spikes’ of meringue on top
9
Glaze the meringue with a blow torch and surround with segments of the poached orange. Finish the lemon meringue pie with a small scoop of the basil sorbet and serve
Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).
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Lemon meringue pie with poached oranges and basil
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