Cornish Lemon Meringue Pie

Ingredients

In this Cornish adaptation of Lemon Meringue Pie, we incorporate local Cornish lemons to infuse the filling with a distinct citrusy flavor. Additionally, we use a traditional Cornish pastry crust, which is richer and more buttery compared to the original American version. This gives the pie a unique Cornish touch and enhances its overall taste and texture. We alse have the original recipe for Lemon Meringue Pie, so you can check it out.

• For the crust: For the crust:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (7 tbsp) unsalted Cornish butter, cold and cubed 100g (7 tbsp) unsalted Cornish butter, cold and cubed
• 1 tbsp granulated sugar 1 tbsp granulated sugar
• 1/4 tsp salt 1/4 tsp salt
• 3-4 tbsp ice water 3-4 tbsp ice water
• For the filling: For the filling:
• 4 large Cornish lemons, juiced and zested 4 large Cornish lemons, juiced and zested
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 tbsp cornstarch 4 tbsp cornstarch
• 4 large Cornish eggs, separated 4 large Cornish eggs, separated
• 240ml (1 cup) water 240ml (1 cup) water
• For the meringue: For the meringue:
• 4 large Cornish egg whites 4 large Cornish egg whites
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 1/2 tsp cream of tartar 1/2 tsp cream of tartar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 32g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed Cornish butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and bake it for 15 minutes, or until golden brown. Set aside to cool.
5. 5.
   In a saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, egg yolks, and water for the filling. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let it cool slightly.
6. 6.
   Pour the lemon filling into the cooled pie crust.
7. 7.
   In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
8. 8.
   Spread the meringue over the lemon filling, making sure to seal the edges.
9. 9.
   Bake the pie for 10-12 minutes, or until the meringue is golden brown.
10. 10.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Cornish lemons — Choose lemons that are firm and have a bright yellow color. Roll them gently on a countertop before juicing to release more juice.
• Cornish butter — Use cold butter and cut it into small cubes before incorporating it into the crust. This will help create a flaky texture.

Tips & Tricks

• To achieve a crisp meringue, make sure the egg whites are at room temperature before beating.
• When spreading the meringue over the filling, ensure it touches the crust to prevent shrinking.
• Let the pie cool completely before slicing to allow the filling to set properly.
• For an extra burst of flavor, sprinkle some lemon zest on top of the meringue before baking.
• Serve the pie chilled for a refreshing treat on warm Cornish days.

Serving advice

Serve each slice of Cornish Lemon Meringue Pie with a dollop of freshly whipped Cornish cream for a delightful combination of flavors and textures.

Presentation advice

Garnish the pie with a few thin lemon slices and a dusting of powdered sugar to enhance its visual appeal. Serve it on a decorative plate or cake stand to make it the centerpiece of your dessert table.