Lemon meringue pie

Watching the Comic Relief series of the Great British Bake-off last week, I was inspired to make my first ever lemon meringue pie. I researched on-line for recipes (all of which seemed to make huge pies to serve 8+) the turned to my trusty Be-ro Cookbook for a simple, lower-fat recipe (no butter in the lemon layer) that would fill a 7 inch flan dish. I have some sweet pastry in the freezer, left over from a larger batch I’d made, so this cut down the effort. If you have a ready-made flan case you can skip the first stage and simply make the filling and topping.

The picture is of my finished effort. The result was delicious!

Lemon Meringue Pie Serves 4

100 g (4 oz) Be-Ro Short Pastry
FILLING:
2 medium eggs, separated
225 g (8 oz) caster sugar
1 lemon, juice and grated rind
150 ml (¼ pint) boiling water
25 g (1 oz) cornflour

1 Heat oven to 190ºC, 375ºF, Gas Mark 5. Line an 18 cm (7 inch) flan tin with the pastry and bake blind.
2 Reduce heat of oven to 150ºC, 300ºF, Gas Mark 2. Place egg yolks with 100 g (4 oz) sugar, lemon juice, grated rind and boiling water in a saucepan and mix well.
3 Blend cornflour with a little cold water and add to the lemon mixture. Bring to the boil and pour into the baked flan case.
4 Whisk egg whites stiffly and gradually beat in remaining sugar. Spread over the flan and bake for about 25 minutes until crisp and pale golden brown.

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