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Lemon Meringue Pie
by Annie
This recipe is the one I make when I want to impress. It is not as sweet as some Lemon Meringue Pies nor does it have so much dairy, the only person I know who doesn't like it is my ex-boyfriend - what's not to like! Most ingredients are standard in the fridge or pantry, so long as you have the lemons you're good to go.
The Base
- 200g butter
- 1/2 cup icing sugar
- vanilla essence (if you want)
- 2 cups flour (can use gluten-free, I usually use half a cup of cornflour with the rest plain flour)
Cream butter and icing sugar, add flour, try to beat - it will go quite crumbly. Then just press it into the pie dish - I use a springform cake tin. Bake at about 170 degrees for 20 mins (until lightly browned).
The Filling
- 1/3 cup cornflour
- 1/2 cup sugar
- 2 tsp grated lemon rind (I use as much as I can get from two lemons)
- 1/3 cup lemon juice (again 2 lemons, I often try to get half a cup)
- 1 cup water (or more if your pie is really big and you want more filling - you might need more cornflour too though)
- 1 tablespoon of butter
- 3 egg yolks, lightly beaten with a fork
In a saucepan, mix cornflour, sugar and lemon-rind, Add lemon juice and water, heat until thick, add butter, stir to melt, stir in egg yolks. Pour into case and spread out. Leave to cool. (if you have time)
The Meringue
- 3 egg whites
- 1/2 cup sugar
Beat egg whites till stiff, add sugar and beat till glossy, spread over filling, making nice decoration of peaks on top. Cook in oven till meringue is lightly browned - make sure you use the timer, cos its a real bummer when you burn it! (like I’ve done too many times - although sometimes you can peel off the burnt stuff and its not quite a disaster underneath!)
