My mum always wanted me to try my Grandma Jacqueline's Lemon Meringue Pie, I never got to try it up until now. I have cooked this recipe once before, and I am now looking forward to seeing if it is any different that my gran's.
It is very simple, any one could make this.
Sift flour and icing sugar into a bowl.
Rub in butter.
Add yolk and enough water to make ingredients cling together.
Press the dough into a ball, need lightly on a floured surface until smooth.
Refrigerate for 30 minutes.
Roll dough on lightly floured surface large enough to line pie plate/s.
Line pastry with paper, fill with dried beans or rice and bake at 200˚C for 10 minutes. Remove paper and beans and bake a further 10 minutes.
Beat egg whites in a small bowl with electric mixer until soft peaks form.
Gradually add sugar, beat until dissolved between additions.
Combine cornflour and sugar in a saucepan.
Gradually stir in lemon juice and water, stir until its smooth
Stir over heat until mixture boils and thickens (should be very thick)
Reduce heat, simmer, stirring for 30 seconds
Remove from heat, quickly stir in rind, yolks and butter
Stir until butter is melted. Cover and cool to room temperature
Place filling into blind baked pastry, top with meringue mixture and make until meringue is golden.
Trending This Week