Lemon Meringue Pie

For 5-6 portions you need

5 oz. short crust or sweet short crust pastry,

2 oz. castor sugar
pinch salt
1 oz. cornflour
small can evaporated milk
1/4 pint water
2 eggs
juice of 1 lemon
grated rind 1 lemon

For the meringue

2-4 oz. castor sugar

  • Roll out pastry, line flan ring or tin.
    bake ‘blind’ until brown.
  • Mix sugar, salt and cornflour, blend with milk, gradually stir in boiling water
  • Bring to boil over gentle heat.simmer 5 minutes
  • Separate yolks from whites of eggs
  • Remove mixture from heat, add beaten egg yolks, cook further 2-3
    minutes over gentle heat, stirring DO NOT BOIL.
  • Add lemon juice and rind.
  • Allow to cool, pour into prepared pastry case
  • Whisk egg whites until stiff
  • Gradually whisk in half sugar, then fold in rest of sugar
  • Pile meringue on top of pie. bake in centre » of slow oven for time given.

Oven temperature: Pastry: 425°F.-Gas Mark 6-7
Meringue: 300°F.-Gas Mark 2.
or see TO SERVE Oven position: centre

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