"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Energy Chef Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon McLean

Category:
Category:

Ingredients:  
Ingredients:  
225g (1 1/2 cups) plain flour
2 tablespoons icing sugar mixture
125g butter, chilled, coarsely chopped
2 1/2 tablespoons iced water
Lemon filling
50g (1/3 cup) cornflour
125ml (1/2 cup) water
250ml (1 cup) fresh lemon juice
430g (2 cups) caster sugar
60g butter, coarsely chopped
4 eggs, separated

Directions:
Directions:
Step 1
Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Step 2
Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

Step 3
Preheat oven to 180C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.

Step 4
Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

Step 5
Preheat oven to 190C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

Step 6
Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

 

 

 

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