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Lemon Meringue Pie
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9 inch pie shell, baked blind and cooled LEMON FILLING | |
1/3 - 1/2 cup | cornflour |
1.5 cups | sugar |
1/4 tsp | salt |
1.5 cups | water, (12 fl oz) |
4 | egg yolks |
1/4 - 1/2 cup | lemon juice, (juice of one large lemon) |
2 tbsp | grated lemon rind, (rind of one large lemon) |
2 tbsp | butter |
MERINGUE | |
4 | egg whites |
1/4 tsp | cream of tartar |
1/2 cup | sugar |
*NB make sure you have meringue mixture nearly fully done before starting to make filling because cooking filling takes only a few minutes and it must go into pastry hot. | |
MERINGUE |
Whip egg whites with cream of tartar until soft peaks form. Then add sugar gradually. Keep beating until stiff peaks
LEMON FILLING
Combine cornflour, salt and sugar in small saucepan. Gradually stir in water.
Bring to boil over medium heat and boil one minute. Then mix a bit of hot mixture into egg yolks, mixing well. Return to heat. Boil one more minute. Stir in lemon juice and rind and butter.
Put into shell immediately so that it is still hot.
Top with meringue, ensuring that it is sealed all the way round onto the pie crust.
Bake in 200C oven for 7 - 9 minutes.
Cool thoroughly before putting into fridge.
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