Homemade Delicious Lemon Meringue Pie.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8
  • Grated rind and juice of 1 large lemon
  • 250ml/8fl oz/1 cup plus 15ml/1 tablespoon cold water
  • 115g/4oz/generous ½ cup plus 75g/3oz/6 tablespoon caster (superfine) sugar
  • 25g/1oz/2 tablespoon butter
  • 45ml/3 tablespoon cornflour (cornstarch)
  • 3 eggs, separated
  • Pinch of salt
  • Pinch of cream of tartar
FOR THE PASTRY
  • 150g/5oz/1¼ cups plain (all-purpose) flour
  • 2.5ml/½ tsp salt
  • 65g/2½oz/scant 2 cup cold white vegetable fat (shortening), cut in pieces
  • 30ml/2 tablespoon iced water.

STEPS:

  1. For the pastry, sift the flour and salt into a bowl. Add the fat and cut in with a pastry blender until the mixture resembles coarse breadcrumbs. With a fork, stir in just enough water to bind the mixture. Gather into a ball.
  2. On a lightly floured surface, roll out the pastry about 3mm/⅛in thick. Transfer to a 23cm/9in pie dish and trim the edge to leave a 2cm/½in overhang.
  3. Fold the overhang under and crimp the edge. Chill the pastry case (pie shell) for at least 20 minutes.
  4. Preheat oven to 200°C/400°F/Gas 6.
  5. Prick the case all over with a fork. Line with crumpled baking parchment and fill with baking beans. Bake for 12 minutes. Remove the paper and beans and continue baking until golden, 6-8 minutes more.
  6. In a pan, combine the lemon rind and juice, 250ml/8fl oz/1 cup of the water, 115g/4oz/generous ½ cup of the sugar, and butter. Bring the mixture to the boil.
  7. Meanwhile, in a mixing bowl, dissolve the cornflour in the remaining water.
  8. Add the egg yolks to the lemon mixture and return to the boil, whisking continuously until the mixture thickens, about 5 minutes.
  9. Cover the surface with baking parchment and leave to cool.
  10. For the meringue, using an electric mixer beat the egg whites with the salt and cream of tartar until they hold stiff peaks. Add the remaining sugar and beat until glossy.
  11. Spoon the lemon mixture into the pastry case and level. Spoon the meringue on top, smoothing it up to the pastry rim to seal. Bake until golden, 12-15 minutes.

VARIATION

For Lime Meringue Pie, substitute the grated rind and juice of two medium-size limes for the lemon.