Lemon meringue pie
Ingredients
Pastry
- 6oz plain flour
- 4oz butter/margarine
- 1 egg yolk
- 3/4oz castor sugar
- 2tsp water
Lemon filling
- 2 large lemons
- 1 1/2oz cornflour
- 1/2 pint water
- 2 egg yolks
- 3oz castor sugar
Meringue topping
- 3 egg whites
- 5oz castor sugar
Equipment
8 inch flan dish
Method
Start to make the pastry by rubbing together the flour and butter/margarine
Add the egg yolk to the pastry and stir in with a knife
Gently knead the pastry to form, then refrigerate for at least 30 minutes. I take a 1/3 of the pastry and use to make the Bakewell tart.
Roll out the pastry to the size of the tin. I usually roll out between two sheets of cling film. Then transfer the pastry into the tin. The refrigerate for about 30 minutes.
Blind bake the pastry for 20 minutes on 180 deg c fan. Use baking parchment with baking beans or scrunched up foil. I made a faux par and used foil with the baking beans, so didn't cook as well.
Zest and juice the lemons
Add the lemon juice to the cornflour and mix until smoothly combined. Then boil the water and add this to make up to 1/2 pint.
Then in a sauce pan bring the lemon mixture to a boil and simmer for about 3 minutes until think. Then remove from the heat and add the egg yolks and sugar.
Cool the lemon mixture and spoon into the flan case
Whisk egg whites until they form small peaks. Add sugar slowly while continue to whisk it in
Spoon the meringue over the pastry and lemon mixture
Bake the meringue for about an hour or so on 140 deg c fan
