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Lemon Meringue Pie Veg HT CD English 75mins Serve 4 Hot Cold Fruit Vegetarian Traditional Tart Dessert Puddings England British Europe
Ingredients 200g/7oz Shortcrust Pastry 2 Level tbsp Cornflour 300ml/10 fl.oz. Water A large knob of Margarine 100g/4oz Sugar 3 Egg Yolks The juice and grated zest of 2 Lemons For the Meringue 3 Egg Whites 50g/2oz Caster Sugar
Instructions
1. Preheat the oven to 200C, 400F, Gas mark 6.
2. On a floured board, roll out the pastry and use to line a 23cm/8 inch flan tin. Line with greaseproof paper, fill with baking beans and bake in the oven for 15 minutes.
3. Meanwhile, Blend the cornflour with the cold water. Place in a saucepan and cook gently until thickened. Add the margarine, sugar, egg yolks, lemon juice and grated zest. Stir well.
3. Remove the beans and paper from the pastry case and pour into the pastry case. Reduce the oven temperature to 140C, 275F, Gas mark 1.
4. Whisk the egg whites until stiff peaks form, stir in most of the caster sugar and pile or pipe over the lemon filling, making sure the edges are well covered.
5. Sprinkle with the remaining sugar and bake in the oven for 45 minutes. This slower baking will help the meringue stays crisp when cold.
NB If the top gets soft before you serve it, just flash it under a very hot grill - but only for 30 seconds or so. Once it's cooled, it will be crisp again.
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