This recipe will change your life for both better and worse. It’s great for your mindset to know that when the going gets tough, you can have a homemade lemon meringue pie in 20 minutes, and homemade lemon curd in three if you really can’t wait… but as anybody who is familiar with 3 minute chocolate mug cakes will tell you, it’s terrible for your waistline.
I made up this recipe on New Years Eve, when I realised I didn’t have a dessert to finish off the year with.
What I did have was a big ball of sweet pastry in the freezer, left over from my homemade mince pies, a lemon, sugar, butter and a dozen eggs. Sure, I could have made a traditional LMP, but who wants to spend New Years Eve slaving over a hot stove making lemon curd for half an hour.
I vaguely remembered seeing a recipe for microwave online once upon a time on one of my late night scrolls through Pinterest, so I thought I’d scale it down and have a go for myself.
This recipe requires pre-made pastry (or God forbid shop-bought! I’ll forgive you this time, don’t worry). If you need a recipe for the world’s best (and simplest) sweet shortcrust pastry, see here you’ll need just under half the recipe for this pie.
This pie serves 6, 8 if you’re not into dessert (What does that feel like by the way?)
PREHEAT OVEN TO 200˚C
For the pie crust
- Grease a shallow 9.5 inch loose bottom fluted flan tin
- Roll out your pastry, and line the tin. Pushing off any loose inches.
- Put baking paper over the pastry and pour over baking beads, blind bake the pastry for 15-20 minutes. (If you don’t have baking beads, you can dry rice, or copper coins… copper coins are good because they conduct the heat and cook the base a little quicker)
For the microwave lemon curd
- 1 1/2 lemons, zest and juice of
- 1 egg
- 35g unsalted butter
- 70g caster sugar
- In a microwave safe bowl, roughly whisk together the sugar and the eggs.
- Stir in the rest of the ingredients
- Put in the microwave on high for 30 second intervals, stirring in between with a fork. It should take roughly 3 minutes for the lemon curd to start to stick to the back of the fork. At this point remove the bowl from the oven (careful, it’s hot!) and set aside to cool. To speed up cooling you can put the bowl in an iced water bath.
For the meringue
- 3 egg whites
- 150g caster sugar
- (You can add 1.5 tsp of cornflour to help stabilise the meringue if you want, but i never usually bother)
- Whisk the egg whites in a clean mixing bowl until frothy
- Add the sugar a tablespoon at a time
- Keep whisking until you get stiff and glossy peaks
Assemble the pie
- Spread the lemon curd over the pie crust
- Top with the roughly spread lemon curd (this isn’t an overflowing meringue, this is a shallow meringue, purely because you’re not baking it for hours)
- You can cook the meringue two ways: 1. with a blow torch, or if you are not in possession of a blow torch, 2. grill the meringue for a few minutes, but be sure to watch it.
And there you have it, dangerously fast lemon meringue pie!!