LEMON MERINGUE PIE
Preheat oven Electric 200C/Fan 180C, Gas 6 Meringue Electric 180C/Fan 160C, Gas 4
Equipment
- grater
- lemon squeezer
- jug
- pan
- whisk & electric mixer
- wooden spoon
- piping bag & nozzle
Ingredients
- 150 g Pâte Sucrée or 6oz short crust
- 2 large lemons
- 37 g cornflour
- ½ pt water
- 2 egg yolks
- 75 g caster sugar
Meringue
- 3 egg whites
- 125 g caster sugar
Instructions
- Make pastry as described and roll to fit flan dish taking great care not to stretch the pastry
- Leave to rest before trimming and gently pricking the base
- Line with foil and baking beans
- Bake for 15-20mins, remove foil and ensure pastry is ‘dry’
- Make filling:- take rind and juice from lemons
- Mix cornflour, lemon juice and 2 tablespoons of water to a paste
- Whisk into remaining water and heat, gently whisking to ensure no lumps
- Simmer for 3 mins
- Remove from heat, stir in lemon rind
- Cool slightly, stir in yolks and sugar. Cool slightly
- Pour into flan case
- Whisk egg whites in a clean bowl until stiff (tip bowl upside down and the white shouldn’t move)
- Gradually whisk in sugar
- Pipe or spoon over the lemon filling
- Bake for 15mins