Lemon Meringue Pie


A delicious and tangy lemon fi lled pie topped with crispy, chewy meringue a perfect after dinner indulgence that’s sure to satisfy the sweetest tooth!


Ingredients for 8 servings Pastry


150g plain fl our Pinch salt 75g Butter Cold water to mix


Filling 50g cornfl our 300ml cold water 75g caster sugar Zest and juice of 3 lemons 2 medium egg yolks


Meringue


2 medium egg whites 100g caster sugar


Method: • Oven: Pre-heat to fan 170C/190C/Gas 5 • Prepare the pastry following conventional method and use to line a 20cm greased fl an dish. Bake blind, remove from oven then reduce the oven temperature to fan 130c, conventional 150c, gas 2. To make the fi lling, fi rst blend the cornfl our with a little water to make a smooth paste. In a small pan, heat the remaining water, lemon zest and juice, stir in the cornfl our paste and stir until you bring to the boil.


• Cook the lemony mixture for 2 minutes then remove from the heat and allow to cool slightly before adding the sugar and egg yolks. When cool, tip into the partly cooked pastry case. Whisk the egg whites until very stiff then gradually add in half of the sugar. Then gently fold the rest of the sugar. Spread the meringue mix over the lemon and swirl and bake for a further 35 minutes to crisp the meringue. Allow to cool before serving.


60 To advertise in thewire t. 07720 429 613 e. fi ona@thewireweb.co.uk


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