Lemon Meringue Pie

The Intensive Bake function on our Miele Ovens ensures pastry is uniformly cooked, even when using a wet filling such as custard. Wonderfully sweet with sour busts of texture this sophisticated lemon meringue pie is topped with a scattering of delicate meringue kisses and cassis-rich marshmallow

1. Whisk the egg whites using an electric hand whisk or food processor, until soft peaks have formed; the whisk should leave a trail in the egg whites.

2. While still whisking, gradually add the caster sugar until stiff peaks have formed, the meringue is glossy and all the sugar has dissolved. Spoon the meringue into a piping bag with a 5mm nozzle.

3. Pipe ‘kisses’ onto a lined baking sheet, and place into a Miele Gourmet Warming Drawer or oven at 85°C for 3 hours.

4. To make the pastry, place the flour, icing sugar, butter, vanilla pod and lemon zest into a food processor. Blitz until the mixture resembles breadcrumbs. Add the egg yolks whilst still blitzing. When the mixture comes together as a ball, wrap in cling film and leave to rest in the fridge for at least half an hour.

5. Once rested, roll the pastry out on a floured surface to 3-4mm thick. Cut the pastry cases out using a round cutter to your preferred size. Place into patty tins and leave to rest for another half an hour.

6. Preheat a Miele Oven to Intensive Bake 170°C. Line the pastry cases with heatproof cling film or greaseproof paper. Fill each with baking beans or rice. Place in the oven and bake for 15 minutes on shelf position one.

7. Mix the lemon zest, juice and cornflour in a small bowl. In a saucepan, bring the water to a simmer and stir in the lemon mixture. Stir continuously until a thick sauce is formed.

8. Whisk together the egg yolks and sugar and stir into the custard. Heat on setting 4 of a Miele Induction Hob, stirring continuously to cook the egg yolks. The mixture should resemble a thick custard. Remove from the heat.

9. Pour the lemon custard into the pastry cases and cook on Intensive Bake in a Miele Oven at 150°C for 15 minutes. Remove from the oven and allow to cool.

10. To make the marshmallow, whisk the egg whites to soft peaks in a large heatproof bowl and set aside. Place the gelatine leaves in a shallow dish and cover with 100ml cold water to soften.

11. Place the caster sugar, glucose and 300ml water in a large saucepan. Cook on setting 6 of a Miele Induction Hob until the mixture reaches 130°C on a sugar thermometer. Remove the pan from the heat and add the softened gelatine along with the water. Mix until the gelatine dissolves and set aside in a heatproof jug.

12. Continue to whisk the egg whites to stiff peaks, then gradually add the sugar mixture whilst still whisking. Beat for around 10 minutes, then add the blackcurrant purée and cassis.

13. Transfer to a piping bag and pipe ‘kisses’ onto the lemon tarts and onto your serving plates. Any remaining marshmallow can be left to set for a couple of hours in a greased baking tin, before being coated in a mixture of cornflour and icing sugar.

14. Top the tartlets with a few of the meringue kisses and add some more to the serving plate.

15. Finish with dots of blackcurrant purée, fresh blackcurrants and the lemon balm.