From the telly to your belly, recreating recipes from television
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SKIP TO: RECIPE
We’re back with another Gobblebox episode, and this time we’re going full Netflix noir with a dessert inspired by the psychological thriller YOU. With a brand new season hitting our screens, there’s no better time to revisit the twisted romance of Joe and Love, and what better way to do it than with a Lemon Meringue Pie that’s as delectable and dangerous as the characters who inspired it?
In Season 2, Love Quinn finds her way into Joe's heart through his stomach, as she slips homemade goods into his locker at Anavrin. She begins a culinary love letter layered with sugar and subtext, for food in You is never just food. Sometimes, it's a symbol of seduction, usually it's one of power, and control. Joe uses food as a manipulative tool, choosing when to provide, and when to deprive. Love, on the other hand initially cooks as an expression of care and intimacy, but later wields it like a weapon, as meals become gestures of dominance, and her kitchen a stage for psychological warfare.
In the show, Love offers up a simple lemon tart, topped with whipped cream and a thin slice of lemon. Our version has had a bit of a glow-up. We’ve kept the zesty heart of the dessert but candied the lemons and topped the pies with Italian meringue instead of Love's simple swirl of whipped cream (because let’s be honest, it’s way more delicious). To get that gorgeous golden toast, you will need a to get your hands on a blowtorch, this is the one we used, and it costs only about the same as a box of eggs in this economy!
When it comes to styling the meringue, the possibilities are endless. You can mimic Love's central swirl, or pipe it in neat little peaks all over, or pile it high with a rustic flourish. And for a finishing touch? We’ve included a bonus recipe for candied lemon slices, the perfect garnish, that adds a glossy hit of citrus and a touch of drama to your pies.
If you haven't watched our You themed episode yet, go check it out (and show it some Love!) Whether you're throwing a You-inspired dinner party, baking for a fellow crime fan, or just craving something sweet, these lemon meringue pies are the perfect treat.
They’re sweet. They’re sharp. And yes...they’re to die for 🔪
LEMON MERINGUE TARTS
Features in YOU, Season 2, Episode 3 "What Are Friend's For?" at 01:10
INGREDIENTS: DOUGH (makes 6)
300g plain flour
200g cold unsalted butter - cubed
½ tsp kosher salt
2 tbsp icing sugar
INGREDIENTS: FILLING
2 large lemons
200ml water - approx
100g caster sugar
2 tbsp corn flour
4 large egg yolks - beaten (save whites for the meringue)
50g butter
INGREDIENTS: MERINGUE
250g egg whites
300g caster sugar
150ml water
¾ tsp cream of tartar
METHOD: DOUGH
Place the flour, salt and sugar into a food processor and pulse to combine. Add the cold, cubed butter and pulse until it resembles fine bread crumbs. Alternatively, use a pastry blender, avoid handling the pastry with warm hands or the butter will melt.
Add 2 tablespoons of ice cold water, pulsing to combine. Add additional water one tablespoon at a time, until it comes together into a ball.
Turn the dough out onto a worktop and bring it together, handling as little as possible.
Wrap the dough in cling film and refrigerate for an hour.
SHAPING AND BLIND BAKING
Grease the tart tins with a little butter. We use 6x mini tart cases, 5 inch size.
Roll out the dough to about 2 mm thick, and transfer to the greased tart tins, pushing the pastry down into the edges.
Trim the excess pastry, flush to the top of the tart cases, and refrigerate for 20 mins
Preheat the oven to 210°C / 190°C fan.
Prick the base of the pastry cases all over with a fork. Line with baking paper and pour in baking beans or dried rice/beans to weigh down the bases.
Blind bake for 20-25 mins, until the pastry is still pale, but no longer has any large raw patches, when you lift the parchment to check underneath.
Then, remove from the oven and carefully remove the hot baking beans and baking paper exposing the pastry. Return to the oven for a further 10-12 mins until the bases are uniform, golden brown, and fully cooked through.
Remove the cases from the oven and leave aside on a wire rack to cool. Once cooled, remove from the tins.
METHOD: FILLING
Zest + juice the lemons, straining the juice through a sieve into a measuring jug. Top up the juice with water, to reach 300ml.
In a saucepan, place the lemon zest, corn flour and sugar. Slowly pour in the water/lemon juice, whisking to prevent lumps.
Place on a medium heat, stirring constantly. Once it reaches a simmer, continue cooking, whisking constantly for 1 minute, then remove from the heat.
Add the butter, and mix until melted and incorporated. Whisk in the beaten egg yolks, and return to a medium heat, stirring constantly for 1-2 minutes until thickened, and plops from a spoon.
Pour into the cooled pastry cases, and leave the filling to cool fully before making the meringue.
METHOD: MERINGUE
Tip: For best results, use room temperature egg whites, and after washing with warm soapy water, and drying throughly, wipe down all your equipment with white vinegar to remove any traces of grease.
Make sugar syrup: place the sugar and water in a small saucepan, stir to combine, and bring to a boil. Stop stirring once it reaches a boil. Cook until it reaches 116°C.
Meanwhile, in a stand mixer, or with an electric hand whisk, whisk the egg whites to soft peaks. Then, add the cream of tartar, and mix to combine.
Trickle in the sugar syrup, in a slow and consistent stream, whisking on a medium high speed. Once all the syrup is incorporated, stop and scrape down the sides, and then continue to whisk on a medium high speed.
Whisk until the bowl is cold, the meringue is glossy and you have very stiff peaks, this takes approx 10 mins.
Top the cooled tarts with the meringue. To mimic Love's presentation, create a single large swirl in the centre of the tart. Alternatively, spoon the meringue onto the tarts, piling high, and creating divots, peaks and spikes with the back of a spoon- texture is key!
Blowtorch the meringue all over, and optionally, top with a candied lemon slice.
CANDIED LEMON SLICES
INGREDIENTS
2 unwaxed lemons
250g caster sugar
250ml water
METHOD
Wash the lemons, and using a sharp knife, thinly slice to approx 2 mm thick rounds.
Make a syrup by adding 250g of sugar to 250 ml of cold water. Place on a medium high heat, and stir only until the sugar has dissolved, and it reaches a boil.
Add the lemon slices to the syrup, reduce the heat, and simmer for 15 mins until the peel is soft and translucent.
Remove the peels from the syrup using a slotted spoon, and place the peels in a single layer on a lined baking sheet, and leave to air dry for several hours or overnight. Optionally, roll the peels in the additional 100g of sugar before drying, or instead, char with a blowtorch.
