Lemon Meringue Pie
Ingredients:
A cooked 23cm pastry shell (biscuit pastry)
Biscuit Pastry:
1 small egg
60g sugar
90g unsalted butter
120g plain flour
30g cornflour
½ level teaspoon baking powder
A pinch of salt.
Method:
Beat egg and sugar until thick.
Add softened butter and beat in thoroughly.
Add sifted dry ingredients.
Turn onto a floured surface and knead well.
Roll out to fit a 23cm pie plate, prick with a fork and decorate the edge.
Bake in a hot oven for about 15 minutes.
Allow to cool thoroughly.
Lemon Filling:
2 level tablespoons plain flour
2 level tablespoons cornflour
180g white sugar
120mls strained lemon juice
1 cup boiling water
2 egg yolks
Grate rind of 1 ripe lemon
1 level tablespoon butter
Method:
Blend four, cornflour and sugar with the strained lemon juice.
Add boiling water and cook until thickened, stirring all the time.
Add the slightly beaten egg yolks, lemon rind, and butter, mixing well.
Pour into cooled pastry case.
Pile meringue on top and brown lightly and slowly in oven or under a moderately hot griller.
To make meringue:
2 egg whites
4 tablespoons caster sugar
Beat egg white until stiff and gradually add caster sugar, beating after each addition.
