Sultana Meringue Pie
|Plain flour||8 Ounce (250 Gram)|
|Butter||2 Ounce (50 Gram)|
|Lard||2 Ounce (50 Gram, Water To Mix)|
|Sultanas||6 Ounce (175 Gram)|
|Water||8 Fluid Ounce (250 Milliliter)|
|Brown sugar||3 Ounce (15 Gram)|
|Butter||1 Ounce (25 Gram)|
|Plain flour||1⁄2 Ounce (15 Gram)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Icing sugar||4 Tablespoon|
To make the pastry, sift the flour and salt into a bowl.
Rub in the fat until the mixture resembles fine breadcrumbs.
Stir in sufficient water to make a fairly stiff dough.
Knead lightly, then cover and chill for 30 minutes.
Roll out the dough and use to line a 23 cm (9 inch) flan tin.
Line the flan case with greaseproof paper and dried beans.
Bake blind in a preheated moderately hot oven, 190°C (375°F), Gas Mark 5, for 25 minutes or until golden brown and firm.
Remove the beans and paper and allow to cool.
For the filling, put the sultanas and water in a saucepan and bring to the boil.
Stir in the brown sugar and remove from the heat.
Pour about 4 tablespoons of the mixture into a bowl and mix in the butter and flour.
Return this to the saucepan and cook, stirring, until thickened.
Remove from the heat and beat in the egg yolks and lemon rind and juice.
Pour this filling into the pastry shell.
For the meringue, whisk the egg whites until frothy.
Add the cream of tartar if using, and continue whisking until stiff.
Gradually beat in the icing sugar.
Spoon the meringue over the filling, spreading it to the pastry rim.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 10 to 15 minutes or until the meringue is set and lightly golden brown.