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Glynne's Lemon Meringue Pie
Author/Submitted by:
Servings: 0
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-----Shortcrust Pastry-----
8
ounces
Self-rising flour 4
ounces
Margarine
Grated rind of 1 orange 1
Egg,
beaten
2
ounces
Sugar,
caster
Enough water to form a ball of dough
Juice and grated rind of two lemons 4
tablespoons
Corn flour,
(approximately)
2
Eggs,
separated
2
ounces
Sugar,
caster
Water
Directions:
1.
Rub the margarine into the flour until it's like bread crumbs; add the orange rind and caster sugar, and mix well. Add the beaten egg and mix well. Add enough water (give it a chance to soak in) a tablespoon at a time to make a ball. Cover with cling wrap and refrigerate for at least 1/2 hour.
2.
Put the juice and rind of the lemons into a measuring jug and make up to just less than half a pint with some water. Put the corn flour into a cup and mix with a couple of tablespoons of the lemon mixture until it is smooth. Pour the corn flour mixture and the rest of the lemon and water into a saucepan. Heat over a medium heat stirring continuously until the mixture is thick (it does turn out very thick but don't worry) and the corn flour is cooked out. Allow to cool stirring occasionally.
3.
Get the pastry from the fridge and roll out and line an 8 in flan case/pie dish , I'm not sure what you call it , and prick the base with a fork. Bake the pastry, lined with foil & baking beans, for 15 mins in a hot oven (180-200 C) so that it doesn't rise too much but is golden.
4.
Remove the base from the oven.
5.
Separate the two eggs, retain the whites, and beat the yolks into the lemon mixture until smooth. Beat the sugar into the lemon mixture until smooth. Fill the pastry case with the lemon mixture. Add a tablespoon of sugar to the egg whites and whisk until it forms peaks fold in the rest of the caster sugar and pile on top of the pie. Bake in the oven until the meringue is nicely brown. Serve hot or cold.
* This is enough for two bases - I normally make a pear custard tart with the second base. I have also tried this with oranges (made up to 1/2 pint with orange
juice rather than water) and lemon zest in the pastry.
* This is enough for two bases - I normally make a pear custard tart with the second base. I have also tried this with oranges (made up to 1/2 pint with orange
juice rather than water) and lemon zest in the pastry.
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