Lemon Meringue Pie

  ✂︎

Favorite

Comment

List

       

Share

• 

  Step 1

  Preheat the oven to gas mark 5 (375 F, 190 C)

  110g plain flour
  50g butter
  cold water to mix

  Start by making the pastry. Rub the butter into the flour and then combine with a little cold water

• 

  Step 2

  Roll out the pastry in a pie dish. Blind bake for 20 minutes on gas mark 5 (375 F, 190 C)

  Afterwards reduce the oven to gas mark 2 (300 F, 150 C)

• 

  Step 3

  grated rind and juice of 2 lemons
  275ml cold water
  3 level tablespoons cornflour
  50g caster sugar
  2 large egg yolks
  40g butter

• 

  Step 4

  Mix a little water with the cornflour to a smooth paste. Pour the rest of the water into a saucepan with the lemon rind and bring to the boil

• 

  Step 5

  One boiled, pour the water into the cornflour paste and mix until smooth. Transfer the mixture back into the pan

• 

  Step 6

  Bring back up to the boil and simmer gently for one minute, stirring all the time to prevent it from catching

• 

  Step 7

  Remove from the heat and beat in the egg yolks, lemon juice and finally the butter. Pour the lemon mixture into the pastry case and spread out evenly

• 

  Step 8

  In a large bowl whisk 2 large egg whites adding 110g caster sugar - a quarter at a time, until the meringue forms stiff peaks

• 

  Step 9

  Spread the meringue over the filling, making decorative swirls with a knife.

  Bake on gas mark 2 (300 F, 150 C) for 45 minutes. Serve warm or cold

Comments

Leave your comment