se7en

This is not a recipe that I carry in my head! I really made it because the Celebrity Chef decided on the day that he would like a lemon birthday party… lemons, lemons everywhere!

Anyway it turned out so well that here it is:

Now you really have to make this pie in three steps: The pie base, the lemon curd and the meringue on top…

Let’s start with the Pie Base:

Meet The Players:

• 225g (7.94 ounces) plain flour
• 25 g (0.88 ounces) icing sugar
• 100g (3.53 ounces) butter
• 1 egg yolk – keep the white for the meringue, later.
• 2tbsp water

Play the Game:

Step 1: Place the sugar and flour into the bowl and rub the butter through till it looks like breadcrumbs – I just used my mixer.

Step 2: Add the egg yolk and the water and you will have a stiff dough. Wrap in cling film and leave in the fridge resting for about half an hour – I know I am tired!

Step 3: Roll out your pastry and line your pie dish. Then bake blind, for about 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit). The pie base should look pale and golden when baked.

While the base is baking lets make the Lemon Curd:

Meet the Players:

• 4 large lemons
• 75 g (2.65 ounces) cornflour
• 175 g (6.17 ounces) icing sugar
• 570 ml (19.27 fluid ounces) water
• 4 egg yolks – keep the whites for the meringues

Play the Game:

Step 4: Make a smooth paste with the sugar, corn flour and just enough water taken from your “players.”

Step 5: Get your friendly helper to squeeze the juice out of your lemons.

And place the water in a pan with the lemon zest. and bring to the boil.

Step 5: Slowly pour the boiling water into the bowl of cornflour syrup, stirring all the time. Then return the the mixture to the pot and simmer for a minute or so, stir all the time so that it doesn’t stick. Remove from the heat and beat in the egg yolks and finally the lemon juice.

Finally the Meringue Topping:

Meet the Players:

• 5 egg whites from previously
• 225 g (7.94 ounces) castor sugar

Play the Game:

Step 6: Whisk the egg whites until they are stiff – really beat them.

Now add the sugar a little bit at a time and beat it and beat it and beat it, until you can no longer taste sugar crumbs in it – for good meringues it must be smooth – ask Jamie Oliver – not me!

Step 7: Nearly done: By now you should have taken your base out of the oven – or you are in trouble! Place your lemon custard curd into your pie base and place the meringue mixture on top. Spread it all over, you don’t want any lemon peeping through any gaps.

Bake in a low oven, 150 degrees Celcius, for about an hour.

Yum, yum you are done!

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