Sunday 14 April 2013

St Clements Meringue Pie Recipe

This is a classic twist on the traditional meringue pie and the name comes from the song, 'Bow Bells' which starts with the refrain: 'Oranges and Lemons, say the bells of St Clements'. So a St Clement is a mix of oranges and lemons.

Unlike the traditional lemon meringue pie, which is flavoured with lemons the St Clements Meringue pie is flavoured with a blend of oranges and lemons.

St Clements Meringue Pie

Serves: 8
Classic meringue pie with an orange and lemon custard filling over a pastry base served topped with a baked egg white meringue


For the Pastry:

150g plain flour
1 tbsp icing sugar
125g (4 1/2 oz) butter, diced
3 tbsp water, chilled

For the Filling:

40g plain flour
40g cornflour (cornstarch)
80ml lemon juice
80ml orange juice
1 tbsp finely-grated lemon zest
1 tbsp finely-grated orange zest
200g caster sugar
160ml water
4 egg yolks, lightly beaten
50g (2 oz) butter
For the Meringue:
4 egg whites
150g caster sugar


Sift together the flour and icing sugar into a large mixing bowl. Add the diced butter and rub into the flour mixture with your fingertips until the mixture resembles fine crumbs. Add just enough water to bring the mixture together as a firm dough.

Turn this dough out onto a floured work surface, knead for 1 minute until smooth then cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 30 minutes before rolling out.

To use the pastry, sandwich between two sheets of plastic wrap and roll out until large enough to cover the based and sides of a 23cm diameter flan tin. Use the pastry to line the dish then cover with a sheet of baking parchment and fill with baking beans before transferring to an oven pre-heated to 180ºC (350ºF, Gas Mark 4). Bake blind for 10 minutes then remove the baking beans and baking parchment.

Return to the oven and bake for 5 minutes more, or until lightly golden then remove from the oven and set aside to cool.

For the filling, sift together the flours into a bowl and work in the citrus juice, zests and sugar. Beat with a wooden spoon until completely smooth then add the water and whisk to combine. Turn into a small pan, place over moderate heat and cook, whisking constantly, until the mixture comes to a boil. Reduce to a simmer and continue cooking, stirring constantly, for 2 minutes or until very thick. Take of the heat, allow to cool slightly, then whisk in the egg yolks and the butter. Set aside to cool.

For the Topping: Place the egg whites in a small, dry, mixing bowl. Using an electric whisk beat the egg whites until soft peaks form. Gradually work in the sugar, beating constantly until all the sugar has dissolved.

Pour the cold filling into a pastry shell. Spoon the egg meringue on top of the filling and spread to cover. Use a flat-bladed knife to shape the meringue into peaks then transfer to your oven and bake for 10 minutes, or until the meringue is lightly browned on top.

Remove from the oven and allow to cool. The pie can be served either warm or cold.

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