Lemon & White Chocolate Meringue Pie

This recipe started as something completely different—a macaron cake with a lemon and white chocolate curd filling. While I loved the filling, the cake didn’t work. I went back to the drawing board and landed on Lemon Meringue Pie. To elevate the pie, I created an Almond Sweet Shortcrust Pastry for the base, adding a third texture and flavour to complement the soft meringue and zingy lemon curd. The result is a pie with a firm yet crumbly base, a smooth curd, and a marshmallowy meringue topping.

Lemon & White Chocolate Meringue Pie
Lemon & White Chocolate Meringue Pie

Serves 8

Hands-on Time 20 minutes

Cooking Time 30 minutes

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Ingredients

Equipment

  • Baking parchment

  • Rolling pin

  • 20cm loose-bottomed flan tin

  • Serrated knife

  • Baking beads

  • Fork

  • Saucepan

  • Micro-grater

  • Measuring jug

  • Spatula

  • Whisk

  • Microwaveable bowl

  • Microwave

Method

1. Prepare the pastry case

  • Roll out the chilled pastry between baking parchment into a circle slightly larger than the flan tin.

  • Flip the pastry into the tin, press into the corners, and trim any excess. Chill for 30 minutes.

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

  • Line the pastry case with parchment, fill with baking beads, and blind bake for 20 minutes. Remove the parchment and beads, prick the base with a fork, and bake for another 10 minutes until golden. Let cool.

2. Make the lemon filling

  • Grate the zest of 4 lemons into a saucepan. Juice all 5 lemons to yield 200ml (top up with water if needed). Add the juice to the zest.

  • Add the sugar and gelatine to the saucepan. Heat gently, stirring until dissolved (do not boil). Remove from heat.

  • Whisk the egg yolks and whole eggs in a mixing bowl.

  • Melt the white chocolate in a microwaveable bowl in 30-second intervals, stirring between each.

  • Gradually whisk the lemon mixture into the eggs, then stir in the melted chocolate.

  • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.

  • Pour the filling into the cooled pastry case and let it cool to room temperature. Chill in the fridge for 1 hour to set.

3. Finish with meringue

  • Prepare the Swiss meringue as instructed.

  • Pipe or spread the meringue over the pie. Use a palette knife for a smooth finish or create peaks with a piping bag.

  • Toast the meringue lightly under a grill or with a blowtorch for a golden finish.

Enjoy!

Lemon & White Chocolate Meringue Pie
Lemon & White Chocolate Meringue Pie