Penneys is now stocking affordable high street period underwear that costs just €7
Penneys is now stocking affordable high street period underwear that costs just €7

Sarah Finnan

What’s on: What to watch, stream, read and listen to this May 2021
What’s on: What to watch, stream, read and listen to this May 2021

Lauren Heskin

Friends reunion: Date, trailer, guest stars and all the other brand new information you need to know
Friends reunion: Date, trailer, guest stars and all the other brand new information you need...

Sarah Finnan

The foolproof under €30 make-up staples you need in your beauty comeback kit
The foolproof under €30 make-up staples you need in your beauty comeback kit

Holly O'Neill

10 of the best book adaptations to watch on Netflix now
10 of the best book adaptations to watch on Netflix now

Jennifer McShane

Inside these incredible four-bedroom new builds in the heart of Ranelagh, on the market from €1.65 million
Inside these incredible four-bedroom new builds in the heart of Ranelagh, on the market from...

Lauren Heskin

‘It was devastating’: Ellen DeGeneres, toxic work environments and a too-late apology
‘It was devastating’: Ellen DeGeneres, toxic work environments and a too-late apology

Jennifer McShane

Image / Living / Food & Drink

Want a sweet way to treat mum? Make her this pie


Gourmet Food Parlour Picture Conor McCabe Photography.

blank

Gourmet Food Parlour’s Lemon Meringue Pie

Serves 8

Ingredients

For the pastry
200g flour, plus extra for dusting
1 tbsp caster sugar
150g butter, diced
1 egg yolk

For the lemon curd
300g caster sugar
4 large egg yolks
100g cornflour
grated zest of 3 lemons and juice of 3 lemons
60g butter, diced

For the meringue topping
4 large egg whites
250g caster sugar
pinch of salt
1 tsp vanilla extract

Method
Starting with the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles large breadcrumbs.

Mix in the caster sugar, egg yolk and 1 tablespoon of ice-cold water until the mixture comes together. Press it into a ball, cover with cling film and place in the fridge for 30 minutes.

Preheat the oven to 180°C/gas mark 4. Dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges.

Prick the base with a fork all over and line with foil, shiny side down, and fill with baking beans. Place the pastry shell in the oven to blind bake for about 15 minutes until the pastry is a light golden brown.

Remove the tart from the oven, lift out the beans and foil and allow it to cool on a wire rack.

While the dough is cooling, start preparing the lemon curd filling. Place the sugar, cornflour, and zest and 450ml of cold water in a large saucepan and whisk together.

Place the saucepan over a medium heat and bring the mixture slowly to the boil, stirring continuously until thickened. When it is thick, stir through the butter, then remove the pan from the heat. Beat in the egg yolks and mix thoroughly, then add in the strained lemon juice.

To make the meringue, put the egg whites and pinch of salt in a food mixer or use an electric handheld mixer in a bowl and whisk until stiff peaks form. Add a little sugar at intervals then add the remaining sugar and vanilla extract and whisk until just combined and it looks glossy.

Place the cooled pastry shell in its tart tin on a baking sheet. Fill with the lemon curd and then spoon the meringue mix on top, piling it high and then using a palette knife to spread it evenly over the top. Sprinkle a little sugar on top. Bake in the oven for about 20 minutes until the meringue is just set and lightly golden.

Leave to cool before transferring to a cake stand. Serve straight to the table with whipped cream.

 

To make it extra special, serve your pie on Gourmet Food Parlour’s own cake stand, €30, from its range of crockery designed by managing director Lorraine Heskin and the team in GFP. The bespoke set is inspired by original drawings around the inception of the restaurant chain 13 years ago. The hand-painted collection was manufactured by Shannonbridge Pottery, a family-run business in Co Offaly. The suite of crockery can be purchased separately online or in any of the restaurants. Prices range from €10-€30, gourmetfoodparlour.com.

Photographs by Conor McCabe Photography.

Also Read

blank
premium TRAVEL
Ask The Expert: What is a ‘Digital Green Certificate’ and will it mean I can go on holidays?

Priscilla Lynch (Clinical Editor of the Medical Independent) looks at the likely scenarios for holidays this summer and the future of travel including 'Covid passports', Digital Green Certificates and new airport systems.

By Priscilla Lynch

blank
CULTURE
‘Be careful what you say now…’: Kate Middleton and Prince William launch YouTube channel

The Duke and Duchess of Cambridge have become YouTubers, launching...

By Jennifer McShane

blank
LIVING
For the day that’s in it: Ballymaloe’s quintessential Irish stew

         

By Meg Walker

tableware
INTERIORS
Let’s set the table: make mealtimes feel more special with these flourishing touches

Adding a few dinner candles, a tablecloth, or even just some fancy glasses to your table is an easy way to shake up your monotonous mealtimes.

By Megan Burns

blank
CULTURE
What’s on this week: Monday March 29 – Sunday April 4

By Lauren Heskin

woven homeware
INTERIORS
We can’t get enough of woven homeware, so here are 25 pieces we’ve got our eye on

From baskets to chairs, we’re craving the natural texture and tones that woven pieces bring.

By Megan Burns

bedroom inspiration
INTERIORS
7 beautiful bedrooms from our Pinterest to inspire your decorating dreams

If you’re in need of some bedroom inspiration, take a...

By Megan Burns