Lemon Meringue Pie
photo by trishy2
- Ready In:
- 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
FOR THE PASTRY
- 1 1⁄2 cups plain flour
- 3 teaspoons icing sugar
- 140 g butter
- 1 egg yolk, lightly beaten
- 2 tablespoons icey cold water (approximately)
-
INGREDIENTS FOR THE FILLING
- 1⁄2 cup cornflour (cornstarch)
- 1 cup caster sugar
- 1⁄2 cup lemon juice
- 1 1⁄4 cups water
- 2 -3 teaspoons grated fresh lemon rind
- 3 egg yolks
- 60 g unsalted butter (salted butter will probably be okay)
-
INGREDIENTS FOR THE MERINGUE
- 3 egg whites
- 1⁄2 cup caster sugar
directions
- Sift the flour and icing sugar into a bowl.
- Rub in the butter.
- Add the egg YOLK and enough water to make the ingredients cling together.
- Press the dough into a ball and knead lightly on a lightly floured surface until smooth.
- Cover/wrap and refrigerate for 30 minutes.
- Then, roll the dough out, large enough to line a 24cm flan tin.
- (ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides!
- (or atleast ALLOWS for any"shrinkage") Line the pastry with baking paper and fill with rice or beans.
- Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned.
- Cool to room temperature.
- Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water.
- Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick!
- Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter.
- Stir until the butter is melted then cover and cool to room temperature.
- Now for the MERINGUE!
- Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar.
- Beat well until sugar is dissolved.
- Spread the meringue on top or the filling.
- Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned.
- TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
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Reviews
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I absolutely loved this. Made it for Thanksgiving and "accidentally" ate it the night before, so I need to make another, no fear, this is sooo easy. The only thing I had to change was baking the crust at about 325 degrees for about 15 mins (or more) and with the merangue on top as well at the same temp. Otherwise, it was perfect!!!
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I have never made lemon meringue pie before, but it was sooo easy and it turned out great. I followed the recipe exactly, except I bought a pie shell instead of making it. OH - You werent kidding about covering the meringue all the way over the pastry, it did shrink. I already have requests to make it again.
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RECIPE SUBMITTED BY
Karin...
Wellington
I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)!
Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine!
I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens.
I enjoy, among many past-times, art, gardening, water ski-ing, power walking,
and ofcourse...COOKING!!(and entertaining).
I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!!
If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.