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
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Feeds
12
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Ready in
1 hour
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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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
- Unroll the pastry and use to line a 20cm loose-bottomed fluted tart tin
- Trim the edges, allowing a slight overhang. Prick the base with a fork and chill for 30 mins
- Preheat the oven to 200°C/fan 180°C/gas 6
- Line the pastry case with greaseproof paper, fill with baking beans and bake for 15-20 mins, until the sides are set
- Remove the beans and greaseproof paper and bake for a further 6-8 mins, until the pastry is golden
- Leave to cool
- Turn the oven down to 170°C/fan 150°C/gas 3
- Put the zest, cornflour and sugar in a pan. Pour the juice into a measuring jug and top up to 300ml with water
- Gradually stir into the pan until smooth
- Bring to a simmer and stir for 2-3 mins, until thickened
- Take off the heat and stir in the egg yolks, then the butter
- Trim the edges of the pastry, sieve in the lemon mixture and bake for 15 mins, until set
- Set aside to cool
- Make the meringue: soak the gelatine in cold water to soften for 5 mins, then put in a heatproof bowl with 1 tbsp water
- Set over a pan of simmering water, then stir to melt
- Add the golden syrup, egg whites, sugar and vanilla extract
- Whisk for 5-6 mins, until thick, glossy and doubled in volume
- Working quickly, divide the mixture between four bowl
- Stir drops of a different food colouring into each bowl, then spoon alternate colours into a piping bag fitted with a star-shaped nozzle
- Pipe the meringue onto the pie filling, then leave to set in the fridge for 1-2 hours before serving
