You are here

Lemon Meringue Pie

21st.Century.Chef's picture
Ingredients
For pastry
  Plain flour 225 Gram
  Salt 2 1⁄2 Milliliter
  Lard/White fat 50 Gram
  Butter/Margarine 50 Gram
  Lemons 2 Small
  Cornflour 30 Milliliter
  Water 275 Milliliter
  Dried egg powder 45 Milliliter
  Water 45 Milliliter
For meringue
  Dried egg white 30 Milliliter
  Water 120 Milliliter
  Caster sugar 150 Gram
Directions

1. Sift the flour and salt into a bowl. Add the fats cut into small pieces and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add sufficient water to form a firm dough. Knead lightly.
2. Roll out the pastry and use to line a 20 cm/8 in flan ring on a baking sheet. Line the flan with foil or greaseproof paper and weigh down with baking beans. Bake in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for 15 minutes. Remove the beans and foil or paper and return to the oven for a further 5 minutes to dry the centre.
3. Grate the rind and the squeeze juice from the lemons. Place in a small saucepan with the cornflour and sugar and mix to a smooth cream. Gradually blend in the water. Bring to the boil, stirring, and cook for 2 minutes until thick.
4. Blend the dried egg and water together to a smooth cream, stir in a little of the lemon sauce, then whisk the egg mixture into the remaining lemon sauce. Leave to cool slightly, then pour into the pastry case.
5. Blend the egg white and 30 ml/2 tbls of water together until smooth. Gradually mix in the remaining water and whisk until stiff. Fold in the sugar lightly but thoroughly. Pile on top of the lemon mixture to cover the filling. Bake in the centre of a cool oven at 150°C/300°F/Gas mark 2 for 20 to 30 minutes until the meringue is crisp and golden. Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Lemon

Rate It

Your rating: None
3.906665
Average: 3.9 (15 votes)