Lemon Meringue Pie
A classic lemon meringue pie with - 8 inch flan tin, Pastry, Filling. Perfect for one.
Ingredients
- 7 ½ - 8 inch flan tin
- Pastry
- Filling
- 112 gm plain flour
- 3 tbspn cornflour
- pinch of salt
- 2 lemons
- 50 gm butter
- 75 gm caster sugar
- 2 egg yolks
- Meringue
- 2 egg whites
- 100 gm caster sugar
Method
- 1
Pastry Case
- 2
Preheat oven to 160° C (include an oven sheet).
- 3
Sift the flour and salt into a large bowl.
- 4
Cut 50 gm of butter into smallish chunks.
- 5
Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
- 6
Mix in just enough water to hold the mixture together. This will likely need just over 1 Tbspn.
- 7
Make the mixture into a ball and flatten it slightly.
- 8
Wrap in cling film and refrigerate for .
- 9
Butter the flan tin.
- 10
Roll out the pastry between 2 sheets of lightly floured cling film and line the flan tin.
- 11
Filling
- 12
Zest and juice the lemons and reserve.
- 13
Separate the eggs and reserve both whites and yolks.
- 14
Mix the cornflour with 150 ml of water in a saucepan.
- 15
Add the lemon zest and lemon juice (100 ml) and slowly bring to a boil, stirring constantly.
- 16
Simmer until the mixture thickens.
- 17
Remove from the heat and stir in the sugar, adding more sugar if necessary to taste.
- 18
Allow this to cool somewhat before beating in the egg yolks.
- 19
Simmer over a low heat, stirring constantly, until the mixture thickens sufficiently.
- 20
Spoon this mixture into the pastry lined flan tin.
- 21
Meringue Topping
- 22
In a very clean bowl whisk the egg whites until they form stiff peaks.
- 23
Whisk in 1 tbspn of the caster sugar and then fold in the remaining sugar, keeping a little in reserve.
- 24
Spoon the meringue over the lemon filling and sprinkle with the reserved caster sugar.