Lemon Meringue Pie

Lemon Meringue Pie - a traditional North European pudding - which I for one have eaten both sides of the English Channel.  Its origins may well be French - as are the very best meringues! 

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Ingredients

12oz (300gm) Shortcrust pastry
1/2 pint (300ml) water
2 eggs
1oz (25 gm) margarine
21/2 tablespoons cornflour
3-4oz (75-100gm) sugar
rind and juice of one lemon

Equipment

8 inch (20 cm) flan dish

Method

Bake the pastry-case without a filling, by placing a piece of grease-proof paper/butter wrapper on the surface of pastry, weighted down by dried beans etc in a fairly hot oven - 400 degrees F, 200 degrees C, Gas Mark 6.  Mix the cornflour to a smooth paste with a little of the water, putting the rest on to boil with the grated lemon rind.  Pour onto the cornflour, mix well, return to the pan and boil for 5 minutes.  Add the egg yolks and cook for a few minutes without boiling.  Add the sugar, lemon juice and margarine, mix well.  Pour into the cooked case.  Beat the egg whites until stiff (ie you can tip the bowl upside down and the egg stays put) (this is a bit nerve wracking the first time you do it.)  Add sugar to taste and sprinkle on top of the egg whites before cooking in a fairly hot oven to brown the meringue.

Comment

A light pudding which should melt in the mouth and slip down.  The lemon taste makes it extra refreshing at the end of a meal.

Page Updated: 22nd December 2000