Lemon Meringue Pie

Photo by Nelly R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Ingredients:

  • For the Pastry...

  • 150

    g Plain Flour

  • 85

    g Butter, cut into small pieces

  • 35

    g Icing Sugar (sifted)

  • Finely grated rind of half a lemon

  • Half an egg yolk (beaten)

  • For the Filling and Meringue:

  • 3

    tbsp cornflour

  • 300

    ml water

  • Juice and grated rind of 2 lemons

  • 175

    g Caster Sugar

  • 2

    eggs (seperated)

  • 1 1/2

    tbsp milk

Directions

To make the pastry, Sift the flour into a large bowl Rub in the butter, with your fingertips until the mixture looks like breadcrumbs, Mix in the remaining ingredients, Knead briefly on a floured surface (dont over knead!) Wrap in cling film and leave in the fridge for 30 mins or so.... Preheat the oven to 180/gas mark 4, grease a tart tin (i didnt have a tart tin so i just used a glass dish) roll out the pastry and line the tin or dish (on the bottom and up the sides) make little pricks all over with a fork, line with greaseproof paper and fill with baking beans (i also didnt have baking beans so i used un-cooked rice. Bake in the oven for 15 mins For the filling: Mix the cornflour with a little water to form a paste, put the remaining water in a saucepan, Stir in the lemon juice, rind and cornflour paste, Bring to the boil (stiring constantly!) Cook for 2 mins, cool a little, stir in 5 tablespoons of caster sugar and the egg yolks, Pour into the pastry case. For the Meringue: Now if i had my dream Kitchenaid Artisan this would have been easy as pie! but alas all i had was a whisk and a bowl! it took about 25 mins to whisk the egg whites till they were stiff. then i folded in the rest of the caster sugar. Then i spooned the meringue over the pie, and baked it for 40 mins.

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