Lemon Meringue Pie
2 sheets of sweet short pastry – or make your own!
- 6 tablespoons cornflour
- 4 teaspoons grated lemon rind – more if a super keen lemon lover
- up to 10 tablespoons fresh lemon Juice
- 1 1/2 cups of water
- 2 tablespoons butter
- 12 tablespoons white sugar
- 4 egg yolks (lightly beaten)
- 4 egg whites
- 8 tablespoons sugar
Line a flan or pie plate with the pastry. Make it about 3cm wider than the tin as it will shrink in cooking. Press it out from the centre to avoid air bubbles. Turn the edge under and flute it by ‘pinching’ with fingers. Bake blind at 160°C for about 10 minutes... then check. May need more cooking.
Filling: Blend the cornflour, lemon juice and lemon juice in a saucepan. Add the water and bring to the boil stirring all the time. Simmer about three minutes.
Remove from heat and add butter and sugar. Stir until melted. Stir in the egg yolks and pour into the pie shell.
Meringue: Beat the egg whites to a stiff foam. Add the sugar and pile on top of the filling. Bake at about 175°C until the meringue is lightly browned on top. Watch regularly!