Wednesday, 9 December 2009

Recipe: Lemon Meringue Pie

Ingredients - serves 8

225g ready made pastry
flour, for rolling out pastry
melted butter, for greasing the flan tin
rind and juice of 4 medium lemons
350g sugar
8 tbsps cornflour
4 medium eggs, separated
lemon slice for garnish

Method -

Roll out the pastry and line the bottom and sides of a 23cm flan tin, which has been greased with the melted butter.

Cover the pastry with a circle of greaseproof paper and a layer of ceramic baking beans or some dried beans and bake in a preheated oven at 200c for 15 mins.

Remove the beans and bake for a further 5 mins or until the base is dry.

For the filling place the lemon rind, juice, 100g of the sugar and 300ml of water into a medium saucepan.

In a bowl , mix the cornflour with 150ml of water until smooth.

Add this to the saucepan, then bring to the boil slowly, stirring continuously.

Cook for 1 min until thickened.

Allow to cool slightly then stir in the egg yolks.

Pour the mixture into your pastry case and set aside.

For the meringue, whisk the egg whites in a clean, grease free bowl, until stiff.

Gradually beat in the rest of the sugar until the mixture is thick and glossy.

Spoon the meringue over the lemon filling, making sure it is completely covered.

Use the back of a spoon to create swirls and peaks with the meringue.

Then bake at 150c for 25-30mins or until the meringue is pale golden.

Serve warm or cold.

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