Lemon Meringue Pie

Ingredients

Step 1- Deseed the vanilla pod

• Slice the vanilla pod in half length-ways. Then scrape out all the seeds and discard the pod (or better still, pop it into your sugar container for scented sugar).

Step 2- Make the pastry

• Place the flour in a food processor and add the icing sugar and the diced butter. Then add the vanilla seeds.
  
• Combine the ingredients together using pulse mode until the mixture resembles fine bread crumbs (this should only take about 10 seconds). Now crack one whole egg into the mixture and process using pulse mode until the mixture is combined and starts to clump (around 10 seconds).
  
• Don’t wait for it to become a ball of dough though – it should be processed only to the point where, if you hold some of the mixture between your fingers, it holds together.
  

Step 3- Bring the pastry together and rest

• Dust the work surface lightly with flour. Dump the crumbly dough on the work surface and begin kneading the mixture, which should come together very easily. After a few minutes the dough will become smooth, but be careful not to over-mix or the dough will become too hard. Now wrap the dough in cling film and place in the fridge to rest and cool for at least one hour.

Step 4- Squeeze and zest the lemons

• Grate the lemons to yield 2 Tbsp of zest. Now cut the lemons in half and squeeze the lemons to yield 2/3rds cup juice. Add the juice to the zest.
  

Step 5- Make the filling

• Crack four eggs into a large mixing bowl. Add the sugar and whisk the ingredients together. Now add the cream and whisk again. Finally, add the lemon juice and zest and whisk to combine.
  
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Step 6- Roll out the pastry

• Take the pastry from the fridge and remove the cling film. Roll out the pastry until it’s 3-4mm thick, making sure you turn it and flour it occasionally.

Step 7- Line the tart tin

• Now roll the pastry over your rolling pin and unroll it over a 9 or 10 inch fluted tart tin. Make sure you press the pastry into the corners of the tin using your fingers. Roll the rolling pin over the top of the tin to cut away the excess pastry. Place the tart shell in the fridge for about an hour before cooking the pastry (this helps the pastry to relax and will help to prevent shrinkage when baking).
  

Step 8- Blind bake the pastry

• Remove the tart shell from the fridge. Place baking paper and baking beans in the tart shell and cook in a pre-heated oven at 350°F for 15-20 mins. Remove the tart shell from the oven, remove the paper and beans, then put it back in the oven for 5 more minutes. Remove the tart shell and put it on a rack to cool. In the meantime, reduce the oven heat to 300°F.
  

Step 9- Bake the tart

• When the oven heat has reduced, put the whole tart tin onto a larger baking tray with sides (so that you can transport it more easily) and place the tray part way into the oven.
• Now carefully pour the lemon filling into the tart shell and gently slide the tray to the back of the oven. Cook the tart for a further 20-25 minutes, or until it is just set (it’s fine for there to be a slight wobble in the middle as it will continue to firm up as it cools).
  
• Remove the tray from the oven and then leave the tart to cool completely on a rack. At this point you can go ahead with making the meringue, or you can cover the tart with silver foil and place in the fridge until needed.
  

Step 10- Make the meringue

• Separate four egg whites into a medium mixing bowl. Add the sugar and whisk them together.
• Bring a small amount of water to a simmer in a pan that is large enough to accommodate your mixing bowl on top. Place the bowl on top of the pan and make sure it doesn’t touch the water. Whisk the mixture for 2-3 minutes until the mixture becomes warm to the touch (if using a thermometer, you’re aiming for 160°F). Remove the bowl and beat the meringue using an electric whisk until glossy and firm.
  
• Now top the tart with the meringue and create peaks with the back of your spatula.
  
• Finally, using a kitchen blow torch, lightly brown the top of the meringue (otherwise put it in the oven for 10 or so minutes at about 200°C (400°F) until lightly browned.