Classic Lemon Meringue

Name: Classic Lemon Meringue
Total time: 1 h 20 min
Yield: 4
Ingredients: 8 ounces Pie crust (shortcrust pastry); 1 cup superfine caster sugar; 2 lemons (finely grated zest and juice); 1 egg yolk (beaten); 1 tablespoon Corn starch (mixed with a little milk); 0.75 cup boiling water; 2 egg whites; 1 pinch salt; 0.333 cup caster sugar

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572

calories

Calories

My cookbook

easy

Difficulty

1 hr 20 min.

Preparation

Nutritions

Fat	16.2 g
Saturated Fat Acids	9.35 g
Protein	4.95 g
Roughage	1 g
Sugar added	67.05 g
Calorie	572

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1 serving contains

Calories	572
Protein/g	4.95
Fat/g	16.2
Saturated fatty acids/g	9.35
Carbohydrates/g	103.08
Added sugar/g	67.05
Roughage/g	1
Cholesterol/mg	122.79
Vitamin A/mg	24.24
Vitamin D/μg	0
Vitamin E/mg	0.13
Vitamin B₁/mg	0.01
Vitamin B₂/mg	0.11
Niacin/mg	0.51
Vitamin B₆/mg	0.02
Folate/μg	4.92
Pantothenic acid/mg	0.16
Biotin/μg	3.2
Vitamin B₁₂/μg	0.14
Vitamin C/mg	15
Potassium/mg	29.31
Calcium/mg	19.09
Magnesium/mg	2.73
Iron/mg	0.38
Iodine/μg	15.58
Zinc/mg	0.14

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

8 ounces

Pie crust (shortcrust pastry)

For the filling: 1 cup
superfine caster sugar; 2
lemons (finely grated zest and juice); 1
egg yolk (beaten); 1 tablespoon
Corn starch (mixed with a little milk); ¾ cup
boiling water

For the meringue topping: 2
egg whites; 1 pinch
salt; 0.333 cup
caster sugar

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Preparation steps

Step 1/9

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20 cm|8" pie dish.

Step 2/9

Roll out the pastry on a floured surface and line the tin. Prick the base with a fork, then place a circle of non-stick baking paper over the base of the pastry and cover with ceramic baking beans (or uncooked rice).

Step 3/9

Bake 'blind' for 18-20 minutes until lightly golden. Remove from the oven and remove the baking beans or rice and the baking paper.

Step 4/9

Reduce the oven temperature 150°C (130° fan) 300°F gas 2.

Step 5/9

For the filling: put the sugar and the lemon zest and juice into a pan.

Step 6/9

Mix the egg yolk with the cornflour mixture, then add to the pan with the boiling water. Bring to a boil, stirring, then simmer over a low heat, stirring constantly, until thickened. Remove from the heat and allow to cool.

Step 7/9

Pour the cooled filling into the pastry case in the tin.

Step 8/9

For the meringue topping: whisk the egg whites until stiff peaks form. Whisk in 1 tablespoon of sugar, then add the remaining sugar, 1 tablespoon at a time, whisking constantly.

Step 9/9

Spread the meringue topping over the pie filling, piling it up in the centre and bake for 45-50 minutes, until the meringue is light golden and crisp on the outside, but soft underneath. Serve warm or cold.

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