Classic Lemon Meringue
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 ozs Pie crust (shortcrust pastry)
- For the filling
- 1 cup superfine caster sugar
- 2 lemons (finely grated zest and juice)
- 1 egg yolk (beaten)
- 1 Tbsp 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
Preparation steps
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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