This is Ma’s Lemon Meringue pie recipe she’s just emailed me, I promised Ash I’d put up here. It’s the best:
Hi Char. Well, here’s the recipe. This is the basic recipe – I usually add more meringue. If you’re using a bigger dish, say 9 inch, I’d double the amounts but be careful with the lemon juice. Right, here we go:
LEMON MERINGUE PIE
7 inch flan case 4 oz shortcrust pastry
1 oz cornflour
1/4 pint water
Juice and grated rind of 2 lemons
4 oz caster sugar
2 large eggs, separated
Heat oven to 220 C or gas mark 7
Thinly roll out pastry and line dish, bake blind i.e. cover pastry with greaseproof paper and haricot beans or crusts and put in hot oven for 15 minutes. Remove beans and paper, reduce heat to 180C then return flan for a further 5 to 10 minutes to dry out the bottom. Allow flan to cool. Blend cornflour with the water, lemon juice and rind in a saucepan and SLOWLY bring to the boil, stirring all the time. Cook until the mixture thickens, then stir in 2 oz of the sugar. Cool slightly, add egg yolks and pour into pastry case. Whisk egg whites VERY stiffly then whisk in half the remaining sugar and fold in the rest. Pile on top of lemon filling making peaks with a fork. Bake in centre of a warm oven (160C or mark 3) for 20 to 30 minutes, or until the meringue is crisp and lightly tanned. (This may take a little longer if making a bigger pie.)
Serve with runny cream, single or double. Mmmmmmmmm!!!!!!!
The 7 inch flan will serve 4.
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