Microwaved Lemon Meringue Pie
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
-
Shell
- 50 g butter
- 1 1⁄4 cups plain sweet biscuit crumbs
- 2 tablespoons brown sugar
- 1 teaspoon allspice
-
Filling
- 1 1⁄2 cups water (almost boiling)
- 1 cup sugar
- 7 tablespoons cornflour
- 3 egg yolks
- 3 tablespoons butter
- 2 teaspoons lemon rind (grated)
- 1⁄2 cup lemon juice
- 1 pinch salt
-
Meringue
- 3 egg whites
- 6 tablespoons caster sugar
directions
- Combine pie shell ingredients and press into a 21cm microwave safe pie plate.
- Microwave on high 2mins.
- Cool completely.
- Filling:.
- Combine sugar and cornflour with the pinch salt in a large jug.
- Gradually add the hot water, stirring well to prevent lumps.
- Cook uncovered on High, stirring frequently, until very thick and bubbly.
- Beat egg yolks lightly.
- Stir in 3 Tablespoons of the cornflour mixture to the egg yolks, then add back to the cornflour mixture.
- Cook 1 minute on high.
- Blend in butter, lemon rind and juice and allow to cool before pouring into the pie shell.
- Meringue:.
- Beat egg whites until stiff then add in caster sugar slowly beating until thick and glossy.
- Pile onto the cooled pie filling, making sure it touches the crust all the way round.
- Cook on high for 3mins.
- Cool away from draughts.
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RECIPE SUBMITTED BY
Jen T
New Zealand
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