- Lemon Meringue Pie.jpg (51.81 KiB) Viewed 655 times
Preparation Time: 20 minutes (+20 minutes chilling)
Cooking time: 1 hour
Serves: 8
No nutritional facts are available.
Ingredients
For the pastry:
- 150g (5oz) plain flour
- 50g (1½oz) butter cubed/hard block margarine
- 25g (1oz) lard or vegetable shortening
- 30ml (1fl oz) cold water
- Pinch of salt
For the filling:
- 2 large eggs
- 2 lemons, zested and juiced
- 250ml (8fl oz) cold water
- 50g (1½oz) cornflour
- 50g (1½oz) caster sugar
- 40g (1½oz) butter, cubed small
For the meringue:
- 2 large egg whites
- 100g (3½oz) caster sugar
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.
2. Add flour, fat and salt into a bowl, rub in until breadcrumbs are formed, then water and cut in, gently knead.
3. Sprinkle the surface with flour and roll out to a size that will fit the base and sides, roughly 5mm (¼in) thick.
4. Line a 18cm round tin with the pastry, prick the base and trim the edges, cover, rest in a fridge for 20 minutes.
5. Blind bake the base for 20 minutes, it should look golden and feel sandy.
6. Turn oven down to 150°C/Fan 130°C/Gas Mark 2.
7. Separate eggs, put the whites in a large bowl, add egg yolks to a small bowl. In another small bowl mix in a third of the cold water, add sugar and cornflour.
8. Boil remaining water with the zest, pour into the cornflour and stir, it will thicken. Transfer to the pan, bring to the boil, stir constantly. Remove from heat and allow to cool slightly. Add the butter and lemon juice, mix well.
9. Pour the egg yolks into the lemon syrup, continually stirring, set aside.
10. Whisk the egg whites until they form soft peaks. Beat in 1 tbsp of caster sugar, until fully absorbed, repeat until all the sugar is used.
11. Spread the lemon mixture in the pastry case. Spoon the meringue mixture all over, sealing the top of the lemon. Bake for 30 minutes until the meringue has turned a light beige.
12. Serve hot or cold.
¡SHARE TOPIC!