Recipe 24: Lemon Meringue Pie

Recipe 24- a favourite in our household, although the first time I made this the lemon's I used was so sweet (or sour) that literally, you had to let the slice of pie to "air" before eating, otherwise your face would suck in! So a note- if you do decide to make this, make sure you taste your lemons and if they are exceptionally sour, don't use the full amount stated in the ingredients, instead replace it with a bit more water e.g. instead use 1/4 cup of lemon juice and a cup of water.

Lemon Meringue Pie

Base: 
Sweet Shortcrust Pastry (previous recipe)

Filling:
1/4 cup cornflour
1 cup sugar
2 tsp lemon rind
1/2 cup lemon juice
3/4 cup of water
3 egg yolks (put the egg whites in a separate bowl for the topping)
1 tbsp butter


Topping:
3 egg whites
1/4 cup caster sugar
1/4 tsp vanilla essence


METHOD

1. On a lightly floured board roll out the pastry (if not already done so) to a 6mm thickness. Use to line  20cm flan ring. Trim off any extra pastry
2. Bake blind (see techniques) at 190c for 20 minutes.During this time do steps 4,5,6. after 20 minutes proceed to 3 (then go to 7).
3. Remove the bake blind material and return to the oven for 1 minute to dry out pastry base. While pastry is cooking make the filling.
4. Filling: Blend cornflour, sugar, lemon rind and juice together until smooth. Add water then cook ovr medium heat until mixture boils and thickens, stirring constantly.
5. Remove from heat stir in yolks and butter.
6. To make the topping: Beat eggs whites until stiff but not dry, beat in sugar, 1 tbsp at a time, until very thick and glossy. Stir in vanilla. You know when the meringue is ready when pulling out the beater it forms peaks that do not fall over.
7. When the 1 minute is up, add the lemon filling and pile on top the meringue.
8. Return to the oven and bake again for 10 minutes or until golden.