If ever a fruit was created, especially to make one sweet, this must be the one, that lemons were, a creation of tangy, sweet, tongue tingling, pleasure, this sweet, never lasted long in our family. Sink your teeth into the combination of, a crumbly shortcrust pastry, topped with a lemon filling, that bursts in your mouth with a refreshing zing, of citrus fruit, With a crispy, soft centered meringue, topping. A wonderful combination of taste and texture. These pies were not left long to cool when I was a kid, and had to race my Dad to get my fair share !
Here's my Mum's recipe as I can remember it.
Lemon Meringue Pie Image
.Ingredients- Serves 6
. 225 g. / 8 oz. rich shortcrust pastry *
. 125 g / 4 oz. sugar
. 300 ml. / 10 fl. oz. water
. 60 ml. / 4 tbs. lemon juice
. 30 ml. / 2 tbs. finely grated lemon rind
. 50 g. / 2 oz. butter
. 40 g. / 1-1/2 oz. cornflour
. 3 egg yolks
. 3 egg whites
. 50 g. / 2 oz. castor sugar
Line a 20 cm. / 8 inch flan tin with the pastry dough.
Prick the case with a fork and put into the oven preheated to fairly hot ( 190* C / 375*F or Gas Mark 5 ).
Bake blind for 15 minutes or until golden. ( this means put dried peas into the base and remove when crust is cooked )
Meanwhile to make the filling, put the sugar, water, lemon juice and rind, and butter in a saucepan and bring to the boil, stirring constantly.
Stir in the cornflour and cook, stirring, for 3 minutes or until the mixture is thick and smooth.
Cool slightly, then beat the egg yolks, one at a time. Cool, then spoon into the pastry case.
To make the meringue, beat the egg whites until they are frothy. Gradually beat in the sugar a little at a time, until the mixture is thick and glossy. Spread the mixture over the filling, bringing it up into decorative peaks. Put into the oven preheated to moderate ( 180*C / 350*F or Gas Mark 4 ) and bake for 10 minutes to 15 minutes, or until meringue is lightly brown.