Louise Posted September 4, 2007 Share Posted September 4, 2007 Lemon Meringue Pie 8oz Shortcrust Pastry 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 Meringue 3 egg whites 2oz Castor sugar 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. Good Luck!! I promised Lesley this recipe which without the pastry making as I cheat and buy ready made can be made start to finish in about 25 minutes Really it can as you make the lemon filling while the pastry bakes and then while the filling is cooling a little you make the meringue for the top I let it go cold and reheat it as this is how I like the meringue but it can be served straight away with cream or custard of course I love it as it is so lemony and sharp you can adjust the amount of lemon/sugar to suit your own tastes and the filling stays lovely to serve never ever runs out of the sides Quote Link to comment Share on other sites More sharing options...
Jules. Posted September 4, 2007 Share Posted September 4, 2007 Sounds lovely, Louise. I have never made this- I feel a cooking spell coming on....(do you think Lesley will let me use the recipe? ) Quote Link to comment Share on other sites More sharing options...
Louise Posted September 4, 2007 Author Share Posted September 4, 2007 I'm sure she won't mind Jules Quote Link to comment Share on other sites More sharing options...
Snowy Posted September 4, 2007 Share Posted September 4, 2007 If she's not quick, we'll all have made it and eaten it without her! Hm, I've just bought some lemons ..... :drool: Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 4, 2007 Share Posted September 4, 2007 Hey! - save some for me! Thanks Louise - I'm dribbling now Quote Link to comment Share on other sites More sharing options...
