Lemon Meringue Pie
CD English 75mins
4 Hot Cold Fruit
Vegetarian Traditional Tart Dessert Puddings England British
Level tbsp Cornflour
A large knob of
juice and grated zest of 2 Lemons
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.
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.
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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