Louise's Lemon Meringue Pie
From Omlet Club Wiki
Contents |
[edit] Ingredients
8oz Shortcrust Pastry
[edit] Filling
4oz sugar
10fl oz water
Zest if 2 lemons
Juice of 4 lemons
2oz butter
1.5oz cornflour mixed with a little water to make a milky consistency
3 egg yolks
[edit] Meringue
3 egg whites
2oz Castor sugar
[edit] Method
Line a greased flan dish with the rolled out pastry (I buy ready made pastry for this and use more than the recipe suggests as I like the pastry quite thick)
Bake blind in the oven by lining with greaseproof paper and filling with dried veg or uncooked pasta to keep the case shape. 190oC Gas 5 for 15 minutes or until golden. I find it takes a little longer as my pastry is thicker and I take the paper out for a few minutes at the end to make sure the bottom of the case is well cooked once the sides are nice and brown. If the bottom isn’t cooked it is difficult to serve at the end.
Put sugar, water, lemon zest and juice and butter into a pan and bring to the boil stirring constantly.
Stir in the cornflour paste and KEEP STIRRING for 3 minutes it will become very thick and gloopy this is normal and the flour needs to be cooked. It will become thick and smooth.
Cool Slightly.
Beat in the egg yolks one at a time.
Cool a little more and spoon into pastry case.
To make the meringue, beat the egg whites until they are frothy. Gradually add the sugar to the mixture beating it well between each bit added. Keep beating until stiff and glossy and will form decorative peaks in theory you should be able to turn the bowl upside down and it won’t fall out when it is ready.
Spread the mixture over the filling and make some decorative peaks on the top.
Put into the oven on 180oC Gas 4 for 10 to 15 minutes until the top is brown.
Leave to go cold.
Put back into the oven at 180oC Gas 4 for about 20-30 minutes to warm through before serving this helps to crisp up the meringue but keeps it soft in the middle.
