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Recipe File: Sneak Peek: Desserts
Lemon Meringue Pie
Ingredients:
1 Shortcrust pastry case
Lemon Custard Filling:
4 tbsp plain flour
4 tbsp cornflour
2 teaspoon grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90g butter, cut into small cubes
4 egg yolks, lightly beaten
Meringue Topping
4 egg whites
2 tbsp water
pinch of salt
3/4 cup castor sugar
Method:
In a heavy-based saucepan, combine the sifted flours, sugar, lemon rind, lemon juice and water. Stir over heat until the mixture boils and thickens - it is important to make sure it boils. This is a very thick mixture. Reduce the heat and let it simmer for 2 minutes.
Turn off heat and stir in the butter and egg yolks. Stir until the butter is melted then allow to cool.
Spread the cold lemon filling over the pastry base.
Beat the egg-whites, water and pinch of salt with electric mixer at high speed until soft peaks form.
Gradually add sugar, beating well between each addition to dissolve sugar.
Spoon this meringue on top of the lemon filling, spreading right out to edges of pie to seal in the lemon. Make peaks in the meringue with a knife. This leaves points that brown up and crisp on the top.
Bake in a moderate oven for about 10 minutes or until lightly browned.
1 Shortcrust pastry case
Lemon Custard Filling:
4 tbsp plain flour
4 tbsp cornflour
2 teaspoon grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90g butter, cut into small cubes
4 egg yolks, lightly beaten
Meringue Topping
4 egg whites
2 tbsp water
pinch of salt
3/4 cup castor sugar
Method:
In a heavy-based saucepan, combine the sifted flours, sugar, lemon rind, lemon juice and water. Stir over heat until the mixture boils and thickens - it is important to make sure it boils. This is a very thick mixture. Reduce the heat and let it simmer for 2 minutes.
Turn off heat and stir in the butter and egg yolks. Stir until the butter is melted then allow to cool.
Spread the cold lemon filling over the pastry base.
Beat the egg-whites, water and pinch of salt with electric mixer at high speed until soft peaks form.
Gradually add sugar, beating well between each addition to dissolve sugar.
Spoon this meringue on top of the lemon filling, spreading right out to edges of pie to seal in the lemon. Make peaks in the meringue with a knife. This leaves points that brown up and crisp on the top.
Bake in a moderate oven for about 10 minutes or until lightly browned.
