Lemon Meringue Pie

INGREDIENTS

Pastry

115g/4oz/1cup plain flour

Pinch salt

50g/2oz/0.25cup chilled butter, cubed

50g/2oz/0.25cup lard or white vegetable fat

1tbsp caster sugar

Filling

Grated zest and juice of 2 lemons

3tbsp cornflour

50g/2oz/0.5cup caster sugar

3 egg yolks

50g/2oz/0.25cup butter

Topping

3 egg whites

175g/6oz/0.75cup caster sugar

METHOD

Preheat oven to 190C, 375F, Gas 5.

To make the pastry, sieve the flour and salt into a large bowl.

Using your fingers rub in the butter and fat.

Stir in the sugar and add 15ml cold water.

Knead into a soft dough adding a little more water if required.

Roll out the pastry on a lightly floured surface and line a deep 8" pie dish.

Bake at the top of the oven for about 20 minutes. Remove and lower the oven temperature to 150C, 300F, Gas 2.

To make the filling, measure 10fl oz/275mls cold water into a jug.

Spoon the cornflour and sugar into a bowl, add enough of the water to form a smooth paste.

Pour the rest of the water and the lemon zest into a saucepan, bring up to the boil and pour slowly onto the cornflour, stirring continuously.

Return the mixture to the pan and bring back to the boil, still mixing. Simmer for a minute while stirring.

Remove pan from the heat and beat in the egg yolks, lemon juice and the butter.

Pour the lemon mixture into the pastry shell and even off.

Now for the topping, whisk up the egg whites in a large clean bowl until they form soft peaks.

Whisk in the sugar a little at a time.

Spoon on top of the pie spreading to the edges and forming swirls.

Bake in the centre of the oven for about 45 minutes until the meringue is light brown and crisp.

Cool your lemon meringue pie for 10-20 minutes before serving with cream.

Have you tried this recipe? If so, I would love to hear about it!

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