Karen's Lemon Meringue Pie

By KarenWebb

Tangy and sweet Lemon Meringue Pie

Ingredients

• Pastry
• 1 1/2 cups plain flour
• 1 tablespoon icing sugar
• 125 grams butter
• 1 tablespoon lemon juice
• 2 teaspoons water, approximately
• Filling
• 2/3 cup cornflour
• 1-cup sugar
• 2 cups water
• 4 teaspoons grated lemon rind
• 2/3 cups lemon juice
• 60 grams butter
• 6 egg yolks
• Meringue
• 3 egg whites
• 1/2 cup castor sugar

Details

Servings 8

Preparation

Step 1

Pastry
Sift flour and icing sugar into bowl; rub in butter. Add lemon juice and enough water to mix to a firm dough. cover and refrigerate for 30 minutes. roll on floured surface to cover 20 cm base pie dish both bottom and sides. Prick base well with fork, Blind bake in moderately hot oven for 10 to 15 minutes or until golden brown, then cool

Filling
Blend cornflour and sugar with water, lemon rind, lemon juice in pan, stir until smooth (I actually whisk mine before I heat it to make sure all the lumps are gone). Stir over heat until mixture starts to thicken at base of pan, remove from heat and stir until mixture becomes smooth and thick, return to heat, stirring constantly until mixture boils, stir further 1 minute. Remove from heat, quickly stir in butter (I chop mine into small pieces, it melts better that way) and lightly beaten egg yolks, stir until combined. Cool

Meringue
Beat egg whites until soft peaks form; gradually beat in the sugar, beat until sugar dissolves.

********* Spread cold filling mixture into pastry case, top with the meringue, spread it all the way to the sides of pie to make a seal; bake in moderate oven 5 to 10 minutes until light golden brown