Pies And Tarts Recipes - Lemon Meringue Pie

Ingredients

• 225g/8oz short crust pastry

• grated rind and juice or 1 large lemon

• 250ml/1 cup plus 15ml/1 tbsp cold water

• 115g/generous 1/2 cup caster sugar plus 90ml/6 tbsp extra

• 25g/2 tbsp butter

• 45ml/3 tbsp corn-flour

• 3 eggs, separated

• pinch of salt

• pinch of cram of tartar

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Method:

1. Lien a 23c,/9in pie dish with the pastry, folding under a 1cm/1/2in overhang. Crimp the edge and chill for 20 minutes.

2. Preheat the oven and preheat to 200C/400F. Prick the pastry case base, line with greaseproof paper and fill with baking beans. Bake for 12 minutes. Remove the paper rand beans and bake until golden, 6-8 minutes more.

3. In a saucepan, combine the lemon rind and juice with 250ml/1 cup of the water, 115g/generous 1/2 cup of the sugar, and the butter. bring to the boil.

4. Meanwhile, dissolve the corn-flour in the remaining water. Add the egg yolks. Beat into the lemon mixture, return to the boil and whisk until thick, bout 5 minutes, Cover the surface with greaseproof paper and leave to cool.

5. for the meringue, beat the egg whites with the salt and cream of tartar unto stiffly peaking. Add the remaining sugar and beat until glossy.

6. Spoon the lemon mixture into the pastry case. Spoon the meringue on top, sealing with the pastry rim. Bake until golden, 12-15 minutes.