Lemon Meringue Pie
Ingredients
� Tbsp Cornflour
50 gm Granulated white sugar
2 Lemon(s), juice and zest
2 Egg yolk(s)
125 ml Milk
Base
Shortcrust pastry
Meringue
2 Egg white(s)
50 gm Caster sugar
Method
Pre-heat the oven to 200�C.
Line a pie or flan dish with the shortcrust pastry (see recipe under pastry). Blind bake until golden brown.
Reduce the oven temperature to 175�C.
Mix the cornflour and milk in a saucepan and bring to the boil, stirring constantly to avoid lumps. Remove from the heat and add the sugar, lemon juice and zest. Allow to cool slightly.
Separate the eggs. Stir the well beaten yolks into the lemon mixture. Return the saucepan to the heat and bring to the boil again. Take care not to catch the mixture on the bottom of the pan. Pour the mixture into the cooked pie case.
Beat the egg whites until stiff and then add the caster sugar still beating. Spoon the meringue over the lemon filling and bake slowly until the meringue is golden brown.
24 Sep 2023
Shirl Seath