Wednesday, 7 May 2014

Spring, an afternoon at Angelsey Abbey and a big slice of Lemon Meringue Pie


The weather is turning warmer, the trees are blooming and the flowers are out – Spring has truly arrived!


After a sleep over that wasn’t really a SLEEP over more like a LET’S TRY AND STAY AWAKE ALL NIGHT over, I grabbed Leia and my niece Madeleine and took them to Anglesey Abbey

While the girls were running around I sat on a bench looking at the grand house, daydreaming. Would I have liked to be the lady of the manor or would I have rather spent my time in the servant’s quarters, happy in the big kitchens or in the gardens?
The girls had a thrilled day spending the afternoon in their beautiful gardens and woodlands, climbing trees, building dens and enjoying nature at its best.

Before we left we stopped at the grounds working mill, Lode Mill, and purchased a bag of their flour. It makes amazing bread!!
When we got home we all had a big slice of Lemon Meringue Pie. The crust turned out nice a flaky with no soggy bottom, the lemon curd has just the right sharpness to it and the meringue is sweet and fluffy! I wonder if they used to serve Lemon Meringue Pie at Angelsey Abby?!


For the crust
250g flour
1/2tsp salt
1tbsp powdered sugar
110g cold cubed butter
2-3tbsp cold water
For the Lemon Filling
4 egg yolks at room temperature
250g sugar
3tbsp cornflour/cornstarch
¼ tsp salt
350 ml water
2 lemons, juice and zest
25g softened butter
For the Meringue topping
4 egg whites at room temperature
6tbsp granulated sugar

Start off by combining flour, powdered sugar and salt in a bowl. Use your hands to incorporate the butter until well combined then add just enough water (start off by using 2tbsp) to bring the dough together. Wrap in cling film and chill for at least 30 minutes.

When ready to roll, remove the dough from the fridge and leave to rest for a further 5 minutes at room temperature.
Dust your work surface with flour and roll the pastry into a circle large enough to fit a 20 cm pie dish. Transfer the dough into the dish, roll up the edges, prick with a fork and place in the freezer.

Heat oven to 200C.
When the oven is ready remove the pastry from the freezer, line with parchment paper, fill with dry beans or rice and bake for 20 minutes.
Remove the parchment and beans/rice and transfer pastry back into the oven. Bake for a further 5-10 minutes.
Remove from the oven and cool on a wire rack while preparing the filling.

Preheat oven to 175C.
Place egg yolks in a large heatproof bowl. Using a fork, whisk the yolks together. 
In a saucepan combine sugar, flour, cornstarch and salt. Stir in the water, lemon juice and zest. Cook and stir frequently until the mixture comes to a boil.
Stir in the butter, remove pan from the heat and add 3tbsp of the mixture into the egg yolks. Whisk immediately after the addition and pour the egg mixture back into the sugar mixture.
Return to the heat. Continue cooking whilst stirring constantly until the mixture is very thick. Remove from heat and pour into the pie crust.

To make the Meringue, place egg yolks into a large clean bowl and whisk until they start to foam. Gradually add the sugar and beat until stiff peaks form.
Spread the meringue over the hot filling.
Bake for about 10 minutes, or until meringue is golden brown.





  1. Beautiful photos...just lovely. The pie looks awfully yummy too:) found at monday funday. Hope you have a wonderful week.

    1. so what'd you do this weekend linky.

    2. Hi Rachel, thank you for your nice comment. I had a look at your great blog and I particularly love how you preserve lemons, I will give this a go!

  2. Looks like a beautiful house and grounds. I haven't had a lemon meringue pie since my Mom used to bake them for us but this one looks so mouth-wateringly good that I can't wait to make it. Thanks for sharing on Busy Monday.

    1. Hi Linda, thank you for your nice comment...I am so glad you will give the pie a go - I hope you will enjoy it as much as your mums!

  3. This looks delicious and your pictures are gorgeous! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!

    1. Thank you so much for your kind comment and your invite, I would love to share on Tasty Tuesday...

  4. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!

  5. Your photographs and pie look wonderful. I was transported to the beautiful abbey- thank you! I have pinned your recipe to make soon. Thank you for sharing all of this loveliness with us at Treasure Box Tuesday! ♥

  6. I love visiting places like this, it's a lovely place. What a nice treat to end what looks like a great day. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  7. Hello Elisa,
    I have really enjoyed your beautiful post and your Lemon Meringue Pie, it looks delicious. Thank you so much for sharing this awesome post with Full Plate Thursday and have a great week!
    Come Back Soon!
    Miz Helen

  8. Oh my that pie looks delicious! Piled high and oh so sweet. I certainly remember those 'stay awake' overs when my kiddos were young. The girls are so cute walking with their packs on. No sleep and still enough energy to run and climb trees. This is a gorgeous place. Would love to visit there! Thanks so much for sharing it with Share Your Cup.

    ReplyDelete nice to hear from you! Any comments are highly valued! If you leave your blog address I would love to see what you are creating....