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Lemon Meringue Pie

Picture
This is Wayne's favourite dessert (I think any dessert is his favourite really). 

This morning I pulled lemon juice and butter out of the freezer, and had some eggs to use up, and lemon meringue popped into my head, so this will be a surprise dessert after dinner tonight. 

Here's the recipe I used today, it's easy and absolutely delicious. 

​Ingredients:
1 Shortcrust pastry case

Lemon Custard Filling:
4 tbsp plain flour
4 tbsp cornflour
2 teaspoon grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90g butter, cut into small cubes
4 egg yolks, lightly beaten

Meringue Topping
4 egg whites
2 tbsp water
pinch of salt
3/4 cup castor sugar

​Method:
In a heavy-based saucepan, combine the sifted flours, sugar, lemon rind, lemon juice and water. Stir over heat until the mixture boils and thickens - it is important to make sure it boils. This is a very thick mixture. Reduce the heat and let it simmer for 2 minutes.

Turn off heat and stir in the butter and egg yolks. Stir until the butter is melted then allow to cool.

Spread the cold lemon filling over the pastry base.

Beat the egg-whites, water and pinch of salt with electric mixer at high speed until soft peaks form.

Gradually add sugar, beating well between each addition to dissolve sugar.

Spoon this meringue on top of the lemon filling, spreading right out to edges of pie to seal in the lemon. Make peaks in the meringue with a knife. This leaves points that brown up and crisp on the top.

Bake in a moderate oven for about 10 minutes or until lightly browned.
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  • Home
  • Blog
  • Make It
    • Finally Using this Family Sign
    • Brighten the Front Door
    • Brighten the Back Door
    • My Famous Knitted Dishcloths
    • Pretty Wrapped Candles
    • Citronella Tea Cup Candles
    • Handbag Presentation Case
  • Bake It
    • Lemon Meringue Pie
  • Sew It
  • Grow It
    • How to Strike Lavender
  • Stampin Among the Gum Trees
  • About
    • Contact