Lemon Meringue Pie

7 he secret of a good Lemon Meringue Pie is the contrast between the tangy lemon flavour of the filling and the szuectness of the meringue topping – so don’t over-sweeten the filling. The amount of sugar given in this recipe is just right for good-sized juicy lemons.

1 X 9-inch Flan Case, made from rich shortcrust pastry, baked blind and cooled juice and finely grated rind of

2 lemons

10 fl. oz. water

1 oz. castor sugar

1 tablespoons arrowroot, dissolved in

2 tablespoons water egg yolks, lightly beaten

4 egg whites

6 oz. plus

1 tablespoon castor sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180 C).

To make the filling, in a medium-sized saucepan, combine the lemon juice, rind, water and sugar.

Set the pan over moderate heat and cook the mixture, stirring frequently, until the sugar has dissolved. Stir in the dissolved arrowroot and continue cooking, stirring frequently for 5 minutes, or until the mixture is thick.

Remove the pan from the heat and allow the mixture to cool to lukewarm, then beat in the egg yolks.

Spoon the lemon and egg yolk mixture into the pastry case, smoothing it down with a flat-bladed knife. Place the case in the oven and bake for 5 minutes or until the filling has set.

To make the meringue, in a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they are frothy. Gradually beat in the sugar and continue beating until the meringue mixture forms stiff peaks.

Pile the meringue on top of the lemon filling, to cover it completely.

Place the pie in the centre of the oven and bake for 20 to 25 minutes, or until the meringue has set and is golden brown on top.

Remove the pie from the oven and serve immediately, or cool and serve.

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