Lemon Meringue Pie
- Replies 20
I feel this is a forgotten desert.
I want to share this recipe which is not only very delicious
but is also very easy.
NOTES
Works best if you let the lemon filling cool completely. You may need to bake the pie for a few minutes first before you put the meringue topping on, just to help lemon filling set.
I want to share this recipe which is not only very delicious
but is also very easy.- Easy
- 0:20 Prep
- 0:20 Cook
- 8 Servings
Ingredients
- 1 1/2 cups plain flour
- 2 tbs icing sugar
- 125 g butter chilled chopped
- 3 tbs cold water
FILLING
- 1/4 cup cornflour
- 1/4 cup plain flour
- 1 cup caster sugar
- 3/4 cup fresh lemon juice
- 3 tsp lemon rind
- 40 g butter chopped
- 6 egg yolks
- 1 1/2 cups water
MERINGUE
- 6 egg whites
- 1 1/2 cups caster sugar
- 1/4 tsp cornflour
Method
- Base: Sift icing sugar and flour and rub in butter. Add cold water and knead to a firm dough.
- Line a pie dish with greaseproof paper.
- On a lightly floured surface or grease proof paper, roll dough out.
- Place pastry into dish and refrigerate for 20 minutes.
- Blind bake the pastry for about 10 minutes at 180C. Remove paper and beans and bake for another 6 minutes.
- Filling: Place flours and sugar in a pan and whisk in lemon juice, rind and water.
- Cook over medium heat until mix boils and thickens. Reduce heat and cook for a further minute.
- Whisk in butter and egg yolks, one at a time.
- Pour into a bowl, place glad wrap over surface of mixture and allow to cool.
- Place filling on top of pastry base.
- Meringue: Beat egg whites until soft peaks form, add caster sugar and beat until glossy.
- Add cornflour and beat until firm peaks form.
- Place mixture on top of lemon filling and bake for 5–10 minutes.
NOTES
Works best if you let the lemon filling cool completely. You may need to bake the pie for a few minutes first before you put the meringue topping on, just to help lemon filling set.
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