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Lemon Meringue Pie

  • 20-24 cm removable base flan tin, or a shallow pie dish
  • 1 sheet shortcrust pastry
  • 80g cornflour
  • 300g caster sugar
  • 4 eggs and 4 extra yolks* - keep the whites...for the meringue!!
  • juice and zest of 4-6 lemons, as you like
  • 125ml waterLemon_meringue_pie
  • 60g unsalted butter, cubed
  • *the 4 egg whites
  • 220g caster sugar

Preheat the oven to 220*C(200 ff) and line the flan tin, you may need to roll the pastry a little to make it fit, and prick the base all over with a fork. Line with foil or baking paper and fill with rice/beans or whatever you use to blind bake. Place on a tray and bake for about 15 minutes. Then remove the rice and paper and bake for a further 5 minutes. Cool.

Meanwhile, in a large microwave proof glass bowl, mix the cornflour and sugar and gradually whisk in the 4 eggs and extra egg yolks, the lemon juice and zest and the water. Then microwave on medium, beating well after every minute for 10-15 minutes. I cheated. No matter what I did, my filling was lumpy so I whizzed it with my stick blender at the end when it was perfectly thick!! Then whisk in the cubed butter, cover with plastic wrap and cool.

To make the meringue, beat the 4 egg whites until soft peaks form and then add the sugar a spoonful at a time and then beat until  it is thick and glossy and you can't feel any gritty sugar when you rub the mixture between your thumb and forefinger.

To assemble, spoon the filling into the pastry shell, smooth it off, then pile on the meringue making sure that it covers all of the filling and overlaps the edge of the pastry. Bake for 10-15 minutes until the top is golden and then stand for 5 minutes or so before cutting and serving.

Comments

esther

this is without a doubt my favourite pie. I could eat that whole thing...through the computer if it was possible!

chookyblue

love lemon meringe pie........yummy yummy........

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