Lemon Meringue Pie
Pastry
Ingredients
- 185g butter or margarine
- 2 cups plain flour
- Pinch of salt
- 2 tbsp water
Method
- Rub butter into flour and salt until crumbly.
- Add the water and knead into smooth ball.
- Roll out the pastry so it is large enough to line a large pie dish.
- Use a fork to press down the outer edge of the pastry onto the dish.
- Prick the pastry well and bake 10 -15 minutes in a moderately hot oven.
- Set aside to cool.
Lemon filling
Ingredients
- 2 tbsp plain flour
- 2 tbsp cornflour
- 1 cup sugar
- 1 tbsp grated lemon rind
- ¾ cup lemon juice
- 1 ¼ cups water
- 90g butter or margarine
- 4 egg yolks
Method
- In a medium saucepan, mix the flour, cornflour and sugar.
- Gradually add the lemon juice, lemon rind and water.
- Gently bring to the boil while stirring.
- Remove from the heat once thickened.
- Add butter, then yolks one at a time, stirring well in between each.
- Cool a little while making the meringue.
Meringue
Ingredients
- 4 egg whites
- ¾ cup sugar
- 1 tsp vinegar
- Pinch of salt
Method
- Whip egg whites, salt, and vinegar until thick and fluffy.
- Gradually add the sugar and beat well until they form stiff peaks.
- Put it all together!
- Fill the pie crust with the lemon mixture.
- Top with the meringue making sure it completely covers the lemon.
- Bake for 15 minutes in a moderate oven, or until the top is lightly browned.
- Serve cold with cream or ice cream. Yum!
This is some text inside of a div block.
