Classic Lemon Meringue
1 hr 20 min.
- 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
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.