Lemon Meringue Pie
Prep and cook time: 1 to 2 hours
Serves: 4-6
Ingredients
1 pack of fresh dessert short crust pastry
110g caster sugar
3 tablespoons cornflour
225ml cold water
Zest of 2 lemons
Juice of 3 lemons
80g butter
4 egg yolks
4 egg whites
220g caster sugar
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll out pastry and use it to line a 20cm pie dish. Put in the freezer for 20 minutes, or for as long as you can. Remove from freezer, prick the bottom with a fork and bake for 10 minutes. Remove, set aside and reduce oven temperature to 150°C, 300°F, gas mark 2. To make the lemon filling, mix the sugar and corn flour with a little of the water to make a loose paste. Heat the rest of the water and bring to the boil with the lemon zest. When it is boiling, add the corn flour and sugar mix, whisking until it becomes thick. Take off the heat and stir in the lemon juice, butter and egg yolks. Whisk well until smooth, then pour into the pastry case.
For the meringue, whisk the egg whites until firm, and gradually add the sugar until glossy and thick. Pour over the lemon filling and bake for 45 minutes until it is crisp on the outside and squidgy in the middle.
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