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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Health Score:

2,5 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 20 min.

Preparation

Calories:

572

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	572 kcal	(27 %)
Protein	4.95 g	(5 %)
Fat	16.2 g	(14 %)
Carbohydrates	103.08 g	(69 %)
Sugar added	67.05 g	(268 %)
Roughage	1 g	(3 %)

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more nutritional values

Vitamin A	24.24 mg	(3,030 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.13 mg	(1 %)
Vitamin B₁	0.01 mg	(1 %)
Vitamin B₂	0.11 mg	(10 %)
Niacin	0.51 mg	(4 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	4.92 μg	(2 %)
Pantothenic acid	0.16 mg	(3 %)
Biotin	3.2 μg	(7 %)
Vitamin B₁₂	0.14 μg	(5 %)
Vitamin C	15 mg	(16 %)
Potassium	29.31 mg	(1 %)
Calcium	19.09 mg	(2 %)
Magnesium	2.73 mg	(1 %)
Iron	0.38 mg	(3 %)
Iodine	15.58 μg	(8 %)
Zinc	0.14 mg	(2 %)
Saturated fatty acids	9.35 g
Cholesterol	122.79 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

lemon salt

Ingredients

for

servings

Ingredients: 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

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

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).

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

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

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

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.

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

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.

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.