LEMON MERINGUE PIE
Ingredients
PASTRY
90g (3oz) butter
1/3 cup caster sugar
1 teaspoon vanilla
1 egg
cup self-raising flour
cup plain flour
FILLING
3 egg yolks
cup sugar
2 tablespoons flour
Grated rind and juice of 2 lemons
4 tablespoons of water
MERINGUE
3 egg whites
Pinch of cream of tartar
cup sugar
Procedure
Pastry
Cream butter with sugar and vanilla with electric mixer. Then add egg and beat well.
Will look something like this
Stir in sifted flours, turn out onto a floured board and knead lightly.
Chill for 1 hour. Rollout on a floured surface to fit greated 20-30cm (8-9in) pie plate. Pinch edges decoratively and prink base well with a fork. I found with rollling out the pastry it was best putting the pie plate on top and roughly cutting around the base of the dish, and then cutting strips for the sides and pressing together.
Bake in a preheated hot oven (200C/400F) for 15 minutes, then reduce oven to moderate (180C/400F) and bake for a further 5-10 minutes until crust is golden. Cool
Golden Crust below
Filling
Mix egg yolks, sugar, flour and lemon rind in the top of a *double saurcepan and gradually stir in lemon juice and water while cooking stiring constantly, over boiling water until mixture is smooth and thick. Cool, and pour ( more like spoon for me) into pie shell.
*If u havent a double saurcepan u could use a heat proof dish over boiling water
Meringue
Beat egg whites with cream of tartar until thick gradually adding sugar at about 2 tablespoons at a time, beating until mixture is thick and glosy, and sugar disolved.
Spread filling over pie shell, sealing completely with meringue. Bake in a preheated moderate oven (180c/350F) for 8-10 minutes or until meringue is golden
Serves about 8
