Monday, May 11, 2009

Lemon Meringue

And here's my lemon meringue recipe. In the photo my pie looks a bit messed up. The humid weather didn't help much but I assure you that it was gorgeous.


CASE:1 x 23cm pastry case, made from short crust pastry, baked blind and cooled.


Juice and grated rind of two lemons
300ml water
110g sugar
4 tablespoons cornflour, dissolved in 3 tablespoons water
4 egg yolks, lightly beaten


4 egg whites at room temperature
¾ cup sugar

TIPS: When making meringue, your utensils must be squeaky clean and bone dry.


1. Combine the lemon juice, rind, water and sugar.
2. Heat, stirring till the sugar is dissolved.
3. Stir in the dissolved corn flour and egg yolks, and continue cooking till the mixture is thick (about 5 minutes).
4. Remove the pan from the heat and leave to stand for a few minutes..
5. Spoon into the pastry case.
6. Beat the egg whites till stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks.
7. Pile the meringue on top of the lemon filling, taking care to cover it completely.
8. Bake at 150ÂșC for 20 - 25 minutes, or until the meringue has set and is golden brown.
9. Leave to stand till cool.

Let me know if you try this..


Sue said...

I love Lemon Meringue Pie... it seems ages since I tasted one, thanks for the recipe.

Suki said...

Then it's time you baked one! It doesn't take long to prepare it.

Doreen said...

This is one of our favourites too, gotta give it a try, will let you know if I do! Thanks for the recipe Zen...I will take you up on your word that it does not take long to prepare : )