Olive Magazine
A red cake stand is topped with a golden pastry tart with piped meringue on top

Lemon s’mores meringue pie

Published: June 23, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Makes 6

Take your traditional lemon meringue pie to the next level for a stunning dinner party dessert. Toasted marshmallows added to the filling of this pie give it an extra bump of flavour and a gooey texture

Nutrition:
NutrientUnit
kcal1260
fat53.1g
saturates31.8g
carbs182.2g
fibre1.7g
protein12.7g
salt1.2g
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S’mores are roasted marshmallows sandwiched between biscuits. Enjoy them in this lemon s’mores meringue pie, then check out our lemon meringue pie, negroni meringue pie, raspberry meringue pie and more meringue recipes.

Serve this cheesecake for a special Thanksgiving celebration, or check out our pecan piepumpkin pieapple pie and more Thanksgiving dessert recipes.

Ingredients

PASTRY

  • 250g plain flour, plus more for dusting
  • 85g icing sugar
  • ½ vanilla pod, seeds scraped out
  • 125g (plus some for the tins) butter
  • 1 small egg

LEMON CURD

  • 4 eggs
  • 350g sugar
  • 4 lemons, zested and juiced
  • 250g 
butter, cut into 2cm cubes
  • a small handful small marshmallow pieces

ITALIAN MERINGUE TOPPING

  • 300g caster sugar
  • 120g egg whites

Method

  • STEP 1

    Sift the flour and icing sugar together, and add the vanilla seeds. Rub in the butter, then stir the egg in to make a dough. Cover in clingfilm, then leave to rest in the fridge for 30 minutes.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Flour your surface and butter 6 x 10cm individual tart cases. Roll out the pastry to 2mm thick and cut into circles with a 15cm diameter. Carefully lift each one into the case and push it in so it fits snugly. Pop back in the fridge to firm up for 20 minutes.

  • STEP 3

    Take out, line with baking paper or foil, and add a handful of rice or baking beans. Blind bake for 10-12 minutes, or until the edges start to turn golden brown. Remove the paper and beans and put the tarts back in for 5 minutes, or until the case is cooked. Take out and cool at room temperature.

  • STEP 4

    To make the curd, mix the eggs, sugar, lemon zest and juice in a large glass bowl and sit over a pan of simmering water. Whisk continuously until the mixture thickens. This should take 7-8 minutes. Beat in the butter a few cubes at a time until the curd is smooth. Cool with a piece of parchment paper or clingfilm on top.

  • STEP 5

    Spread the marshmallows on a tray and toast with a blowtorch or under a hot grill until dark brown. Scrape them out, add to the curd and stir. Don’t worry about any lumps. Re-clingfilm the curd and allow to set in the fridge.

  • STEP 6

    To make the meringue, put the sugar in a pan and pour 200g water over it. Heat until the sugar has dissolved then boil until the temperature reaches 116C on a sugar thermometer.

  • STEP 7

    Meanwhile put the egg whites in a bowl and whisk at a slow speed. Once the sugar reaches 116C, increase the speed of whisking to create soft peaks. When the sugar reaches 121C, pour slowly into the egg whites while whisking at a high speed. Once the syrup has been added, whisk until the meringue cools to room temperature. Scrape into a piping bag with a 10-12mm plain nozzle.

  • STEP 8

    Spoon the marshmallow and lemon curd into the tartlets and level to the tops. Pipe the Italian meringue over, in dots for a neat finish pulling the piping bag un to make a peak on each. Use a blowtorch or a hot grill, quickly brown the meringue. It will only take a few seconds.

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