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LemonMeringuePieLemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping.

 

serves totaltime preptime cookingtime
1 pie 1 hour
20 minutes
25 minutes 50 minutes

 

{tab Ingredients} 

Shortcrust Pastry:

  • 125 grams Plain Flour
  • ¼ teaspoon Salt
  • 25 grams Margarine
  • 25 grams Lard
  • 2 teaspoons Water, cold

Filling:

  • 1 large Lemon, juiced and grated, and made up to 300 ml
  • 25 grams Cornflour
  • 2 medium Egg Yolks
  • 125 grams Sugar

Meringue:

  • 2 medium Egg Whites
  • 2 tablespoons Caster Sugar

{tab Instructions} 

Shortcrust Pastry:

  1. Sieve flour and salt.
  2. Rub the fat into the flour until it looks like fine breadcrumbs, using fingertips.
  3. Mix to a firm dough with water.
  4. Roll out on a floured board to desired shape.
  5. Line a 17.8 cm pie plate with pastry and bake blind.
  6. Bake in the oven at 220˚C for about 25-30 minutes.
  7. Leave to cool.

Filling:

  1. Blend cornflour with a little of the 300 ml liquid, then stir in the remainder.
  2. Bring to boil, stirring continuously.
  3. Then switch off and leave to cook for 2 minutes.
  4. Remove from heat, stir in sugar and dissolve.
  5. Beat egg yolks and blend in.
  6. Cool slightly then pour into pastry case.

Meringue:

  1. Whisk white of egg until stiff, fold in sugar and spread lightly on filling.
  2. Dredge with castor sugar.
  3. Bake in the oven at 170˚C for about 20 minutes.
  4. Switch off oven and leave to cool in oven.

{/tabs}

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