- Lemon Meringue Pie.jpg (31.66 KiB) Viewed 569 times
Preparation Time: 30 minutes
Cooking time: 50 minutes
Serves: 6
If served as six portions, provides 430 cals, 32g fat (of which 12g saturates), 28g sugar and 0.5g salt per portion.
Ingredients
- 175g (6oz) plain flour
- 85g (3oz) butter, diced
- 1 tbsp sugar
- 7 tsp cold water
For the filling:
- 2 lemons (finely grated zest and juice)
- 250ml (9fl oz) cold water
- 3½ tbsp cornflour
- 40g (1½oz) butter at room temperature
- 2 egg yolks
- 50g (1¾oz) caster sugar
For the topping:
- 2 egg whites
- 100g (3½oz) icing sugar sifted
- 1tsp cream of tartar
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. In a bowl, rub together the butter and flour until it resembles fine breadcrumbs, then mix in the sugar. Sprinkle in the water and, using a knife, bring the dough together. Knead lightly until smooth then wrap in greaseproof paper and chill in the fridge for half an hour.
3. Grease a 23cm (9in) loose-bottomed flan tin. Roll the pastry out very thinly and line the tin, allowing the pastry to hang over the edges.
4. Prick the base then line the pastry shell with greaseproof paper and fill with baking beans.
5. Bake blind for 12 minutes until the pastry is golden in colour.
6. Remove the paper and baking beans then pop it back into the oven for a further 5 minutes to ensure the base is fully dried out.
7. Remove from the oven, carefully trim the pastry edge and set aside. Turn the oven down to 160°C/Fan 140°C/Gas Mark 3.
8. Put all the filling ingredients into a saucepan, place over a low heat and stir continually until the butter and sugar dissolve and the mixture thickens.
9. Pour the filling into the pastry case and smooth over. Set aside.
10. Whisk the egg whites until they stand in peaks. Sift the icing sugar and cream of tartar together then add it to the egg whites once large spoonful at a time, whisking well between each addition until thick and glossy.
11. Pipe or spoon the meringue on top of the lemon filling, bake in oven for 40 minutes. Remove and leave to cool before serving.
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