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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 cups boiling water; 2 egg whites; 1 pinch salt; 0.333 cups caster sugar

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Difficulty:	easy
Preparation:	80 min
Ready in:	80 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	572 kcal	(29%)
Protein	5 g	(10%)
Fat	16 g	(20%)
Carbohydrates	103 g	(40%)
Added Sugar	67 g	(74%)
Roughage	1 g	(3%)
Vitamin A	24.24 µg	(3%)
Vitamin D	0 µg	(0%)
Vitamin E	0.13 mg	(1%)
Vitamin B1	0.01 mg	(1%)
Vitamin B2	0.11 mg	(8%)
Niacin	0.51 mg	(3%)
Vitamin B6	0.02 mg	(1%)
Folate	4.92 µg	(2%)
Pantothenic Acid	0.16 mg	(3%)
Biotin	3.2 µg	(6%)
Vitamin B12	0.14 µg	(6%)
Vitamin C	15 mg	(19%)
Potassium	29.31 mg	(1%)
Calcium	19.09 mg	(2%)
Magnesium	2.73 mg	(1%)
Iron	0.38 mg	(3%)
Iodine	15.58 µg	(10%)
Zinc	0.14 mg	(1%)
Saturates	9 g
Uric Acid	0 g
Cholesterol	122.79 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

8 ounces

Pie crust (shortcrust pastry)

For the filling

1 cup	superfine caster sugar
2	lemons finely grated zest and juice
1	egg yolks beaten
1 tablespoon	Corn starch mixed with a little milk
¾ cups	boiling water

For the meringue topping

2	egg whites
1 pinch	salt
⅓ cups	caster sugar

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Classic Lemon Pie with Meringue Topping

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Directions

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

2 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).

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

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

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

6 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.

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

8 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.

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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