As this is such a family favourite I have tested two sizes for the AGA and also two different crusts. The first is a quick, easy & delicious crumb crust. It makes the pie slightly more difficult to serve but is so crisp and light that it is well worth it. With the pastry case it is such a joy not to have to line the pastry with foil or greaseproof paper and beans. Baking on the floor of the oven ensures a crisp brown crust. If making a crumb crust, add all the yolks to the filling.
11 inch (27.5cm) pie serves 12
Ingredients
For the crumb crust
- 10oz (350g) digestive biscuits, crushed
- 4oz (125g) butter
- 2oz (50g) Demerara sugar
Or for the pastry crust
- 8oz (225g) flour
- 1oz (25g) icing sugar
- 4oz (100g) butter
- 1 egg yolk
- About 2 tablespoons of water
For the filling
- 4 large lemons
- 3oz (75g) corn flour
- 1 pint (600ml) water
- 4 egg yolks (5 if crumb crust)
- 6oz (175g caster sugar
For the meringue
- 5 egg whites
- 8oz (225g) caster sugar
9 inch (23cm) pie serves 6
Ingredients
For the crumb crust
- 6oz (175g) digestive biscuits, crushed
- 2oz (50g) butter
- 1.5oz (45g) Demerara sugar
Or for the pastry crust
- 6oz (175g) flour
- 0.5oz (15g) icing sugar
- 3oz (75g) butter
- 1 egg yolk
- About 1 tablespoon of water
For the filling
- 2 large lemons
- 1.5oz (40g) corn flour
- 0.5 pint (300ml) water
- 2 egg yolks (3 if crumb crust)
- 3oz (75g) caster sugar
For the meringue
- 3 egg whites
- 4.5oz (120g) caster sugar
To make the crumb crust: melt the butter in a pan and stir in the crushed biscuits and sugar. Stand a loose-bottomed fluted flan tin on a baking sheet and tip the crumb crust into the middle, then smooth over the sides and base using a metal spoon. Bake blind on a grid shelf on the third set of runners in the Roasting Oven for 6-8 minutes until pale brown at the edges.
To make the pastry crust: measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough – this may of course be done in a food processor. Use to line a loose-bottomed fluted flan tin. Prick the base with a fork and freeze.
When baking the pastry crust, stand the frozen tin on a baking sheet and slide onto the floor of the Roasting Oven for 10-15 minutes, turning half way through cooking, until a pale golden colour. Carefully lift out of the oven.
For the filling: finely grate the rinds from the lemons and squeeze out the juice. Put the rind, juice and corn flour in a small bowl and blend together. Bring the water to the boil, and then stir into the corn flour mixture. Return to the pan and heat on the Simmering Plate, stirring until it is a thick custard. Mix the yolks and sugar together and stir into the custard. Heat on the Boiling Plate, whisking until it bubbles a couple of times. Remove from the heat. Allow to cool a little then spread into the crumb crust or pastry case.
Next make the meringue. Whisk the egg whites until stiff then add the sugar, a little at a time, whisking hard until all the sugar has been added. Pile the meringue on top of the pie, taking care that there are no gaps.
Bake on a grid shelf on the third set of runners in the Roasting Oven for about 2-3 minutes till a gentle brown colour, and then transfer to the centre of the Simmering Oven for about a further 15 minutes for the 6 inch (23cm) pie and 20 minutes for the 11 inch (27.5cm) pie. The top should be a soft meringue and a little crisp on top. Allow to cool until warm, then turn out onto a flat plate.
From the AGA Book by Mary Berry
