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Classic Lemon Meringue

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Classic Lemon Meringue
572
calories
Calories
0
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easy
Difficulty
1 hr 20 min.
Preparation
Nutritions
Fat16.2 g
Saturated Fat Acids9.35 g
Protein4.95 g
Roughage1 g
Sugar added67.05 g
Calorie572
1 serving contains
Calories572
Protein/g4.95
Fat/g16.2
Saturated fatty acids/g9.35
Carbohydrates/g103.08
Added sugar/g67.05
Roughage/g1
Cholesterol/mg122.79
Vitamin A/mg24.24
Vitamin D/μg0
Vitamin E/mg0.13
Vitamin B₁/mg0.01
Vitamin B₂/mg0.11
Niacin/mg0.51
Vitamin B₆/mg0.02
Folate/μg4.92
Pantothenic acid/mg0.16
Biotin/μg3.2
Vitamin B₁₂/μg0.14
Vitamin C/mg15
Potassium/mg29.31
Calcium/mg19.09
Magnesium/mg2.73
Iron/mg0.38
Iodine/μg15.58
Zinc/mg0.14

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
1 pinch
0.333 cup
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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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