Glynne'S Lemon Meringue Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Glynne'S Lemon Meringue Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Glynne'S Lemon Meringue Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• -----shortcrust pastry-----
• 8 oz Self raising flour
• 4 oz Margarine
• Grated rind of 1 orange
• 1 Egg; beaten
• 2 oz Caster sugar
• Enough water to form a ball
• -of dough
• -----filling-----
• Juice and grated rind of
• -two lemons
• 4 tb Cornflour; (approximately)
• 2 Eggs
• 2 oz Caster sugar
• Water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

• This is enough for two bases I normally make a pear custard tart with the second base) Rub the margarine into the flour until it's like bread crumbs add the orange rind caster sugar and mix well.Add the beaten egg and mix well

Step 2: Technique & Execution

Add enough water ( give it a chance to soak in ) a tablespoon at a time to make a ball.Cover with clingfilm and refrigerate for at least 1/2 hour

Step 3: Technique & Execution

Put the juice and rind of the lemons into a measuring jug and make up to just less than half a pint with some water

Step 4: Technique & Execution

Put the cornflour into a cup and mix with a couple of tablespoons of the lemon mixture until it is smoot

Step 5: Technique & Execution

Pour the cornflour mixture and the rest of the lemon and water into a saucepan

Step 6: Technique & Execution

Heat over a medium heat stirring continuously until the mixture i thick ( it does turn out very thick but don't worry ) and the cornflour is cooked out