Lemon Meringue Pie, my husband's favourite dish
Grease a 25 x18 x3 cm pie dish.
Roll pastry out between two sheets of baking paper to a 30 cm circle.
Invert the pastry into the pie plate.
Press into the corners and trim the edges.
Re-roll the pastry trimmings and cut out three strips 10cms x 2cms.
Brush the edge of the pie dish with water and place the pastry strips around the top.
Prick over the base with a fork.
Cover with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 180 degrees Celsius.
Place a piece of baking paper on top of the fork- pricking and line the paper with baking beads, split peas or rice.
Bake blind for 15 minutes then remove from the oven and take out the beads and baking paper.
Return to the oven and cook for a further 15-20 minutes until the pastry is cooked right through and is golden.
Allow to cool.
Turn the oven up to 200 degrees Celsius.
Combine the two flours, sugar, zest and juice in a saucepan.
Gradually add 1 and a quarter cups of water and whisk over a medium heat until smooth.
Cook, stirring, for 2 minutes or until thick.
Remove from the heat and whisk in the butter and the egg yolks.
Turn the heat to low and stir, for 2 minutes, until thick.
To make the meringue topping place the egg whites in a non plastic bowl. Add the cream of tartar.
Using an electric beater whisk the egg whites until soft peaks form.
Gradually pour in the sugar, beating until the meringue is thick and can hold a peak.
Spread the lemon filling into the pastry base then cover with the meringue mixture, piling it high in the centre and making sure that the meringue mixture is touching the sides of the pie plate.
Make peaks by lifting the mixture up with a knife.
Bake for 8-10 minutes or until lightly browned.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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