Reverse Lemon Meringue Pie

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Reverse Lemon Meringue Pie

  • Total time: 2 Hours
  • Servings: 1 Pie

Ingredients

Pastry:

  • 175 g Plain Flour
  • 100 g Cold Butter, cubed
  • 1 Tbsp Icing Sugar
  • 1 Egg Yolk
  • 1 Tbsp Cold Water

White Base:

  • 500 g Mascarpone
  • 4 Tbsp Caster Sugar
  • 1 tsp Vanilla Extract

Yellow Meringue:

  • 3 Egg Whites
  • 150 g Caster Sugar
  • Yellow Colouring
  • Lemon Flavouring

Directions

  • 1)

    Pre-heat the oven to 350°F.

  • 2)

    Make the pastry: Put all the pastry ingredients into a food processor and pulse until everything is combined. Tip onto a floured work surface and roll out to 4-5mm thick. Line your pie dish and trim the sides. Prick the base and pop into the freezer to chill for an hour.

  • 3)

    Fill with baking beans and bake for 10 minutes, then remove the beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

  • 4)

    Make the white layer: Mix together the mascarpone, sugar and vanilla and spread into the cooled pastry case. Smooth the top.

  • 5)

    Make the meringue: Whisk the egg white to stiff peaks with an electric whisk. Slowly add the sugar, a teaspoon at a time. When all the sugar has been added, whisk through the yellow food colouring and lemon flavouring.

  • 6)

    Dollop the meringue onto the pie case, making nice shapes with the back of a spoon. Blowtorch the top to highlight the peaks, then slice and serve.

Notes

Source: https://www.tastemade.co.uk/videos/reverse-lemon-meringue-pie