Lemon Meringue Pie

Lemon Meringue pie is an iconic cake which requires some work but if you can dedicate an afternoon you will be well rewarded.

Ingredients

Grated Zest and Juice of 4 large lemons
90g of Cornflour
1 Pint of Water
4 Egg Yolks
175g  of Caster Sugar

 Meringue

5 Egg whites
250g of Caster Sugar

Pastry

250g of Plain Flour
30g of Icing Sugar
125g of chilled butter cut into cubes
1 egg yolk
2 tbsp of cold water
loose bottom fluted cake tin
something to bake blind i.e pasta or beans

 Method

1) Make the pastry by sifting the flour and icing sugar into a large bowl. Add the butter and rub your fingers until your mixture resembles bread crumbs.
2) Mix in the Egg Yolk and cold water to make a soft, pliable dough.Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
3)Roll out on floured surface to fit the base of your cake tin and bake blind at 200 oC for 10 minutes
4) Then remove your beans or pasta and bake for a further 5 minutes
5)Mix the Lemon Zest and Juice with the cornflour bring the water to a boil, then stir in the lemon mixture. Bring to a boil until the mixture Thickens
6)Leave to cool then stir in the egg yolks and sugar. And heat gently until you get a simmer and pour into the pastry shell.
7)Whisk the egg whites until stiff but not dry, whisk in the sugar 1 tsp at a time, then spread the meringue evenly on the cake and bake for 45 minutes at 150 oC.




To make life easier try making the pastry the day before.

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