Delicious Lemon Meringue Pie
|Plain flour||175 Gram|
|Butter||100 Gram, chilled|
|Caster sugar||25 Gram|
|Cold water||3 Tablespoon|
|Lemon||3 , juiced and rind grated|
|Caster sugar||175 Gram|
|Eggs||3 , beaten|
|Butter||250 Gram, diced|
|Caster sugar||75 Gram|
Sift the flour into a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar and gradually work in the egg yolk and water to make a firm dough.
Knead the dough briefly on a lightly floured surface.
Wrap it in clingfilm and chill for 30 minutes.
Roll out the pastry and use it to line a 23 cm (9 inch) flan tin.
Prick the pastry base with a fork and chill for 20 minutes.
Bake the pastry case blind in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
Remove the paper and beans and bake for a further 10-12 minutes until the pastry is crisp and golden.
Remove from the oven and reduce the temperature to 190°C (375°F), Gas Mark 5.
To make the filling, put the lemon rind and juice in a saucepan with the sugar and eggs, place over a very low heat and stir well.
Add the butter to the pan, one cube at a time.
Continue stirring over a low heat, until all the butter has been incorporated.
Pour the lemon mixture into the prepared pastry case and return to the oven for about 10 minutes or until the filling is just set.
Remove from the oven and allow to cool.
Beat the egg whites until they form stiff peaks.
Gradually beat in the caster sugar.
Pile the meringue on top of the filling and bake in the oven for 12-15 minutes or until the meringue is browned.
Serve hot or cold.