blueberry lemon meringue pie

blueberry lemon meringue pie2

I MADE PIE!!

Yes I think this deserves capitals, mostly because its PIE for goodness sake, but also because I have always been completely crap at making pastry. I just never seemed to have the knack for it and so I stopped trying to make it ( after all, there is only so many tooth-crackingly dense tarts one can force on the husband ). I told myself that pastry and I just weren’t meant to be friends, I would not be whipping up mince pies, quiches and sausage rolls as effortlessly as my Mum seems to be able to do.

I’ve had the same defeatist relationship with driving, ever since I pranged my mates car straight after passing my test over 14 years ago. I have told myself that I am not a natural driver, I am simply not able to do it and so I just couldn’t seem muster up the courage to even try.

So what has changed? Is it the fact of going through a somewhat traumatic labour I now have no fear of such things or that I can feel my brain slowly slipping out of my ear from maternity-leave-boredom and I simply have to challenge myself in a new way? Dunno, it could be both or it could just be that I felt greedy and wanted PIE.

This Blueberry Lemon Meringue is utterly yummy. Lovely zesty purpley-hued blueberry curd nestled in an almond pastry case and crowned with a marshmallow meringue topping. You can make this as one 22cm tart or make 4 individual 10cm tarts as I did. I followed Nigella’s ‘foolproof’ pastry method ( details below ) which worked like a dream and it has given me the confidence to get on with those mince pies and sausage rolls.

Oh, and I’ve booked myself in for some refresher driving lessons next week……..

Blueberry Lemon Meringue Pieinspired by Nigellas Redcurrant & Orange Meringue Pie from HTBADG

Pastry
100g plain flour
25g ground almonds
15g caster sugar
75g unsalted butter
1 large egg yolk
1 tablespoon iced water
A few drops of almond essence

Filling
300g blueberries
30g unsalted butter
100g caster sugar
3 tablespoons lemon juice
2 large egg yolks
3 tablespoons cornflour

Topping
2 large egg whites
120g caster sugar and 1 extra for sprinkling
1/4 teaspoon cream of tartar

Makes 1x22cm tart or 4x10cm individual pies.

To make the pastry:
Sieve the flour into a medium sized bowl. Chuck in the almond meal, dice up the butter and toss in the flour mix, place in the freezer for 10 minutes.
Pop this chilly mix into a food processor and blitz until it resembles wet sand. Add the drops of almond essence and egg yolk and blitz again until the mixture just starts to come together, adding iced water if you need it.
Form into a disc, wrap in cling-film and place in the fridge and rest for at least 20 minutes.
Roll out the pastry and line the tart case. If you’re using individual tart cases, cut the pastry disc into 4, then roll out each piece and line the tins.
Pre-heat the oven to 190C, placing in a baking sheet to heat up.

For the filling:
Heat the blueberries, sugar, butter and lemon juice in a saucepan for a few minutes until the juice becomes syrup-like, the fruit should still be whole. Remove from the heat and stir in the egg yolks and cornflour. Dollop this fruity mixture into the cold pastry case/s.
Pop into the oven atop the heated baking tray and cook for 20mins if making one large tart and 15mins if cooking the individual tarts.

While the tarts are cooking, crack on with the meringue. Whisk the egg whites until stiff and gradually add half the sugar. When the whites become thick and glossy, add the remaining sugar and cream of tartar.
Spoon the meringue onto the fruit filled tart/s, covering all the fruit. Sprinkle with some caster sugar and bake for about 10mins until the white peaks have turned golden brown ( mine look a bit anemic, I should’ve baked them for a bit longer!)

Enjoy hot or cold!

Love Lemony xx

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