Individual Lemon Meringue Pie.
As a child Lemon Meringue pie was always a special treat and as a result it still very much feels that way today. My version breaks down a classic lemon meringue pie and turns it into individual tarts but by all means you could turn this into a large tart should you wish.
I am often frustrated by dessert recipes I find on line because they are huge, often developed for 6-8 people rarely for four and heaven forbid for two.
Surprisingly this recipe is for four but you can make it an ‘ensemble’ dish and make two tarts on one day and then make up two tarts on another day. However the key to achieving this is to ensure that you do not leave the lemon mix in the tart case over night as it will go soggy.
Blow torch and Italian Meringue.
Growing up my Mum would always put the lemon meringue pie in the oven to cook with a classic meringue, however I prefer an Italian meringue. Not least because it means I get to play with my non cheffy blow torch, seriously it is a plumbers torch, but also because it is my favourite.
Italian meringue when done well has that almost melted marshmallow texture, obviously that is a very good thing! But also ‘cooking’ it with a blow torch means that you get the inevitable scorched parts on the meringue that you just don’t get in the oven adding a lovely bitterness balanced against the sweet and sour.
Whilst I am on the subject of balance ever aspect of a lemon meringue pie is equally important, you need the sharpness of the lemon to match up to the sweetness of the meringue.
In fact in many ways each component should be a little ‘too much’ on their own, relying on each other to create a zen like level of balance in the dish.