Lemon meringue pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 oz shortcrust pastry (either made from scratch or ready-made)
Lemon filling :
¼ pint of water
1 oz margarine or butter
1 oz sugar
¾ oz of cornflour
2 egg yolks
Rind and juice of ½ lemon
Meringue:
2 egg whites
3 oz caster sugar
|
|
Directions: |
Directions:Line 8 inch flan case (if possible one with removable ring).
Place greaseproof paper and baking beans on base and bake blind for 15-20 minutes at 400 ºF / 200 ºC. Remove case from oven then turn it down to 275 ºF / 140 ºC.
Make the filling by melting butter and sugar in a pan. Mix some water and cornflour till smooth and then add to pan and mix together. Stir well till the mixture begins to thicken and then turn down heat. Add the egg yolks to the mixture and stir well. Then add lemon juice and rind. Adjust amount of lemon to taste. Having removed baking beans and paper, add filling to pastry case and place in cooler oven.
Whisk the egg whites till very stiff and then fold in the caster sugar. Place the meringue on top of filled flan case and return to oven for about 20 minutes - longer if you prefer crisper meringue. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is another 1960‘s recipe from my early baking period.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
