Lemon Meringue Pie
Pastry
Ingredients
| 2 | cups plain flour |
| 185g | butter |
| 1 | tablespoon lemon juice |
| 1 | pinch salt |
| 1 | tablespoon icing sugar |
| 1-2 | tablespoons water |
Method
- Sift flour, salt and icing sugar into a basin
- Chop butter roughly
- Add dry ingredients
- Rub in until mixture resembles coarse breadcrumbs.
- Add lemon juice and enough water to mix to a firm dough.
- Refrigerate for 30 minutes.
- Roll pastry on a lightly floured surface to fit a 23cm pie plate.
- Lift the pastry onto the pie plate, trim and decorate the edges.
- Prick the base and sides of the pastry with a fork.
- Bake in a moderately hot oven for 10-15 minutes or until lightly browned.
- Allow to cool.
Meringue
Ingredients
| 4 | egg whites |
| 2 | tablespoons water |
| ¾ | cup castor sugar |
| 1 | pinch salt |
Method
- Combine egg whites, water and salt in a small bowl of electric mixer.
- Beat on high speed until soft peaks form.
- Gradually add sugar and beat well until sugar has disolved.
Filling
Ingredients
| 4 | tablespoons plain flour |
| 4 | tablespoons cornflour |
| 2 | teaspoons grated lemon rind |
| 3/4 | cup lemon juice |
| 1 | cup sugar |
| 1¼ | cups water |
| 90g | butter |
| 4 | egg yolks |
Method
- Combine sifted flours, lemon rind, lemon juice and sugar in a saucepan.
- Add water and blend until smooth
- Stir over heat until mixture boils and thickens. This is important, the mixture must boil.
- Reduce heat and stir for a further 2 minutes.
- Remove from heat, stir in butter and lightly beaten egg yolks, stir until butter has melted.
- Let the mixture cool to room temp.
- Spread cold lemon filling evenly into pastry case.
Build the pie
- Spoon the meringue on top of the lemon filling and spread to the edges to seal.
- Peak the meringue decoratively with a knife.
- Bake in a moderate oven for 5 to 10 minutes or until lightly browned.
- Cool then refrigerate.