Lemon Meringue Pie
Serves 4-6 Preparation time:
10 minutes
Cooking time: 20 minutes plus 20 minutes for pastry case
Ingredients 7" Shortcrust
Pastry case
3 level tbls Cornflour 150ml Water Juice and rind 2 Lemons 113g Granulated Sugar 2 Eggs separated 85g Caster Sugar
Method 1. Heat oven to 220°C.
2. Mix cornflour and water together in a saucepan.
3.Add the lemon juice and rind and bring to the boil slowly.
4. Stir until thick.
5. Add the granulated sugar and remove from the heat.
6. Cool slightly and add the egg yolks.
7. Stir.
8. Pour into pastry case.
9. Whisk egg white until stiff.
10. Whisk in half the caster sugar.
11. Fold in the rest of the caster sugar.
12. Pile on top of filling.
13. Bake in the centre of the preheated oven for 10 minutes or until
meringue is crisp and lightly browned.
14. Serve hot or cold.
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Tips
If you like lots of meringue you can always double the meringue
recipe. This will also give a higher pie as you pile it on.
