Lemon Meringue Pie

About

You Will Need (7 things)

Steps (9 steps, 60 minutes)

1. 1

   Preheat the oven to gas mark 5 (375 F, 190 C)

   110g plain flour
   50g butter
   cold water to mix

   Start by making the pastry. Rub the butter into the flour and then combine with a little cold water

2. 2

   Roll out the pastry in a pie dish. Blind bake for 20 minutes on gas mark 5 (375 F, 190 C)

   Afterwards reduce the oven to gas mark 2 (300 F, 150 C)

3. 3

   grated rind and juice of 2 lemons
   275ml cold water
   3 level tablespoons cornflour
   50g caster sugar
   2 large egg yolks
   40g butter

4. 4

   Mix a little water with the cornflour to a smooth paste. Pour the rest of the water into a saucepan with the lemon rind and bring to the boil

5. 5

   One boiled, pour the water into the cornflour paste and mix until smooth. Transfer the mixture back into the pan

6. 6

   Bring back up to the boil and simmer gently for one minute, stirring all the time to prevent it from catching

7. 7

   Remove from the heat and beat in the egg yolks, lemon juice and finally the butter. Pour the lemon mixture into the pastry case and spread out evenly

8. 8

   In a large bowl whisk 2 large egg whites adding 110g caster sugar - a quarter at a time, until the meringue forms stiff peaks

9. 9

   Spread the meringue over the filling, making decorative swirls with a knife.

   Bake on gas mark 2 (300 F, 150 C) for 45 minutes. Serve warm or cold