You’ll Need :
1 ready made shortcrust pastry block / sheet large enough for a pan
4tbsp good quality powdered gelatin
3tsp citric acid
350g caster sugar
1 litre water + 120ml water for gelatin
few tbsp lemon curd (optional)
4 egg whites (room temperature)
1/2 tsp cream of tartar
180g caster sugar (for egg whites)
Firstly, I want to point out if you are going to attempt making this clear lemon meringue pie recipe (which of course I hope you do!) you are going to need patience, but it will be worth it. Also after filming the video and during editing, i’ve just experimented with a 2nd version of the jelly filling which is even stronger, so I am including that in this write up – so this will use gelatine powder, rather than gelatine sheets. Oh you will need a chefs blowtorch ideally to char the meringue. Also you should know that the day it’s made should ideally be the day you serve it as it probably won’t store that great.
First up lets get the base out of the way, either make the shortcrust pastry from scratch which i’ve done many times before on here, buy a ready made shortcrust pastry sheet (what i’m doing) or be super lazy and buy a ready made pie base – a lot of supermarkets sell these and you will save a considerable amount of time. Your call!