Go to all recipes
Rainbow lemon meringue pie

Rainbow lemon meringue pie

https://www.coop.co.uk/recipes/rainbow-lemon-meringue-pie

We've put a twist on a classic lemon meringue pie with this mesmerising rainbow meringue topping! Impress your guests and give it a whirl

  • Feeds 12 Feeds 12
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    13%
    1082kj 258kcal
  • Fat
    Med 17%
    11.7g
  • Saturates
    High 26%
    5.1g
  • Sugar
    High 26%
    23.2g
  • Salt
    Low 2%
    0.14g

% of adult’s reference intake | Carbohydrates per serving : 34g

Bring Co-op to your front door

Big Bag Option

Ingredients

  • 375g pack Co-op ready rolled shortcrust pastry
  • Grated zest and juice of 4 lemons
  • 30g cornflour
  • 100g Fairtrade caster sugar
  • 4 Co-op British free range egg yolks
  • 40g Co-op unsalted butter, diced

For the meringue

  • 2 sheets leaf gelatine
  • 1 tbsp golden syrup
  • 3 Co-op British free range egg whites
  • 150g Fairtrade caster sugar
  • ½ tsp vanilla extract
  • Pink, blue, yellow and green food colouring gel

Method

  1. Unroll the pastry and use to line a 20cm loose-bottomed fluted tart tin
  2. Trim the edges, allowing a slight overhang. Prick the base with a fork and chill for 30 mins
  3. Preheat the oven to 200°C/fan 180°C/gas 6
  4. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15-20 mins, until the sides are set
  5. Remove the beans and greaseproof paper and bake for a further 6-8 mins, until the pastry is golden
  6. Leave to cool
  7. Turn the oven down to 170°C/fan 150°C/gas 3
  8. Put the zest, cornflour and sugar in a pan. Pour the juice into a measuring jug and top up to 300ml with water
  9. Gradually stir into the pan until smooth
  10. Bring to a simmer and stir for 2-3 mins, until thickened
  11. Take off the heat and stir in the egg yolks, then the butter
  12. Trim the edges of the pastry, sieve in the lemon mixture and bake for 15 mins, until set
  13. Set aside to cool
  14. Make the meringue: soak the gelatine in cold water to soften for 5 mins, then put in a heatproof bowl with 1 tbsp water
  15. Set over a pan of simmering water, then stir to melt
  16. Add the golden syrup, egg whites, sugar and vanilla extract
  17. Whisk for 5-6 mins, until thick, glossy and doubled in volume
  18. Working quickly, divide the mixture between four bowl
  19. Stir drops of a different food colouring into each bowl, then spoon alternate colours into a piping bag fitted with a star-shaped nozzle
  20. Pipe the meringue onto the pie filling, then leave to set in the fridge for 1-2 hours before serving

Explore more recipes

Pies

Easter

You may also like