Lemon Meringue Pie

Intructions

1. Preheat a fan-forced oven to 120C / 250F (140C / 285F for no fan).

2. Add the caster sugar and flour to a small mixing bowl and whisk to combine. Set aside.

3. To a separate medium sized mixing bowl, add the eggs and egg yolks and whisk lightly. Add the yogurt and vanilla extract and whisk until well combined. Add the sugar and flour mixture and whisk to combine. Cover with plastic wrap and place the mixture in the fridge for 20 minutes to rest. This is a really important step as it will give the air in the mixture time to rise to the top so you can take it off before baking which will prevent cracking.

4. Zest your lemons – To a separate medium sized mixing bowl zest your lemons.
    
   

    

5. Juice your lemons – Juice your lemons and run through a small sieve into a jug to get rid of any lemon pulp and small seeds. Set aside.

6. Use a spoon to carefully skim as much of the frothy bubble mixture off the top of your egg and cream mixture. Discard the bubbles.

7. Run the egg mixture through a sieve into the bowl with the lemon zest. Use a spatula to gently mix together.

8. Add the lemon juice into the egg mixture (only right before you’re ready to bake) and use the spatula to mix until smooth. You want to mix quickly but gently to prevent the lemon from curdling the cream. It may look curdled at first but keep mixing, it will come together.

9. Pour the filling into the tart shell. If there are any bubbles on top of the filling once poured in you can get rid of these using a kitchen torch. Very slowly and carefully transfer the tart to the middle rack of your oven. Bake for 50 – 55 minutes. Do not open the oven door until about the 48 minute mark to check if it’s done.

10. Gently tap the tray with your hand (use an oven mitt if you need) and if there’s a slightly jiggle in the centre of the filling, it’s finished baking.

11. Once baked, keep the tart in the oven and allow to cool with the door slightly ajar for two hours. Take out of the oven and bring to room temperature then chill in the fridge for 4 hours or overnight.

12. Prepare the double boiler – Fill a large pot 1/3 the way with water and bring to a gentle boil. Place a heat proof bowl on top making sure the bottom of the bowl isn’t touching the water. Turn the heat down to low medium.

13. Add the egg whites, caster sugar, cream of tartar and vanilla extract to the bowl. Gently whisk your egg white and sugar mixture for about 3–4 minutes on medium high speed, or until the sugar is completely dissolved and you reach 72C / 160F on a candy thermometer.

14. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip for 4–5 minutes until thick and glossy.

15. Add the meringue on top of the baked and cooled tart as soon as you’ve made it. Use a spoon to spread around into swirls. Use a kitchen torch to toast, or leave as is. Both look fine. Placing it under a broiler or oven grill does not work for this recipe.