Clementine meringue pie recipe | Sainsbury`s Magazine
This festive twist on a lemon meringue pie recipe has buttery shortcrust pastry filled with a zingy citrus curd and then topped with pillows of soft meringue for the lightest of desserts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 175g plain flour, plus extra to dust
- 100g cold unsalted butter, diced
- 30g icing sugar
- 1 medium egg yolk
- 50g cornflour
- 150g golden caster sugar
- zest of 8 clementines, plus 250ml clementine juice
- 50ml lemon juice
- 4 medium egg yolks (reserve the whites for the meringue)
- 50g unsalted butter, diced
- 4 medium egg whites
- 2 tsp cornflour
- 180g caster sugar
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