Ingredients for Lemon Meringue Pie:
For the Lemon Pie
- 6 oz ((170 g) shortcrust pastry
- 2 lemons (juice and rind)
- 2 oz (56 g) cornflour
- 7 oz (200 g) sugar
- ½ pint (285 ml) water
- 2 egg yolks
For the meringue:
- 2 egg whites
- ¼ teaspoon cream of tartar
- 2 oz (56 g) caster sugar
Method for Lemon Meringue Pie:
- Roll out the pastry and use it to line a 8″ (20.5 cm) flan dish or tin.
- Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Remove from the flan dish or ring, discard the paper and beans 5 minutes before the flan case has finished cooking.
- Put the cornflour, sugar and water in a pan and stir over a gentle heat until it thickens.
- Add the juice and grated lemon rind and cook for another couple of minutes.
- Beat the egg yolks and gradually add the contents of the pan to them, stirring continuously to ensure a smooth consistency.
- Return to the pan and bring almost to the boil, continuing to stir. Do not allow to boil.
- Remove from the heat and allow to cool before pouring into the flan case.
- Beat the egg whites until they stand in peaks. Add the cream of tartar and beat again.
- Gradually add the caster sugar, beating all the time.
- Pour the lemon mixture into the flan case and top with meringue, making certain that the meringue sticks to the sides to prevent shrinkage in the oven.
- Bake in a pre-heated oven at Gas Mark 3 (325°F/170°C) for about 20 minutes until the top is nicely browned.
Serves 4. Can be eaten hot or cold.
There are loads of lemon meringue pie recipes on the net and I’ve tried some of the ones from the TV chefs only to get moans or damned with faint praise like – “Well it’s edible but not proper lemon meringue pie like we normally have”