https://www.cutoutandkeep.net/projects/lemon-meringue-pie-2 • Posted by Carrie K.
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
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)
grated rind and juice of 2 lemons 275ml cold water 3 level tablespoons cornflour 50g caster sugar 2 large egg yolks 40g butter
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
One boiled, pour the water into the cornflour paste and mix until smooth. Transfer the mixture back into the pan
Bring back up to the boil and simmer gently for one minute, stirring all the time to prevent it from catching
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
In a large bowl whisk 2 large egg whites adding 110g caster sugar - a quarter at a time, until the meringue forms stiff peaks
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