Classic Lemon Meringue

Name: Classic Lemon Meringue
Total time: 1 h 20 min
Yield: 4
Ingredients: 8 ozs Pie crust (shortcrust pastry); 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); 0.75 cup boiling water; 2 egg whites; 1 pinch salt; 0.333 cup caster sugar

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Difficulty:

easy

Difficulty

Preparation:

1 hr 20 min.

Preparation

Ingredients

for

servings

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

How healthy are the main ingredients?

lemon salt

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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.