Lemon Meringue Pie
- prep time:
- 30 mins
- cook time:
- 55 mintues
- total time:
- 1 hour and 25 mintues
Emma Williams
ingredients
Pie Crust.- Heaping 1 cup all purpose flour, plus extra for dusting
- 6 tbsp butter, cut into small pieces, plus extra for greasing
- 1/4 cup confectioners sugar, sifted
- Finely grated rind of 1/2 lemon
- 1/2 egg yolk, beaten
- 1 1/2 tbsp milk
- 3 tbsp cornstarch
- 1 1/4 cups of water
- Juice and grated rind of 2 lemons
- Heaping 1/4 cup superfine sugar
- 2 eggs, separated
directions
- 1
Pie Dough. Sift flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients. Knead briefly on a light floured counter. Let rest for 30 minutes.
- 2
Preheat oven to 350 degrees F/180 degree C. Grease an 8 inch pie dish with butter. Roll out the pie dough to a thickness of 1/4 inch; use it to line the base and sides of the dish. Prick all over with a fork, line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes.
- 3
Filling. Mix cornstarch with a little of the water. Place the remaining water in a pan. Stir in the lemon juice and rind and cornstarch paste. Bring to a boil, stirring.
- 4
Cook for 2 minutes. Let cool a little. Stir in 5 tablespoons of the sugar and the egg yolks and pour into the pastry shell.
- 5
Whisk the egg whites in a clean greasefree bowl, until stiff. Whisk in the remaining sugar and spread over the pie.
- 6
Bake for another 40 mins. Remove from the oven, cool, and serve.
notes
For a change, limes or oranges can be substituted for the lemons.
Source: Emma
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