Amanda
27-11-2003, 02:29 PM
Lemon Meringue Pie
Ingredients
500g pack fresh shortcrust pastry
For the filling:
grated zest and juice 2 large lemons
3 level tablespoons cornflour
2 oz (50 g) golden caster sugar
3 large egg yolks
11/2 oz (40 g) Pure with Sunflower
For the meringue:
3 large egg whites
6 oz (175 g) golden caster sugar
You will also need a 1 in (2.5 cm) deep pie tin with a 1/2 in (1 cm) rim and sloping sides, measuring 71/2 in (19 cm) at the base and 91/2 in (24 cm) at the top.
Method
Pre-heat the oven to gas mark 5, 375°F (190°C).
Roll out the pastry on a floured surface until large enough to line a deep pie tin. Lay a piece of greaseproof paper in the base of the tin, on top of the pastry and fill with baking beans. Bake on a high shelf in the pre-heated oven for 20-25 minutes, or until cooked through. Remove the pastry case from the oven and immediately lower the heat to gas mark 2, 300°F (150°C) for the meringue.
Meanwhile, make the filling. Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.
Now return the mixture to the saucepan and bring back to the boil, still mixing. Next, simmer very gently for about 1 minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the Pure with Sunflower. Pour the lemon mixture into the pastry shell and spread it out evenly.
Finally, for the meringue, use a large, roomy bowl and in it whisk the egg whites until they form stiff peaks. Now whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim with a palette knife, so that it seals the edge completely. (With your knife you can also make a few decorative swirls.) Cook in the oven on the centre shelf for 45 minutes, by which time the meringue will have turned pale beige, and be crisp on the outside and squashy within.
Serve warm or cold, but if warm, leave it to settle for about 20 minutes.
Ingredients
500g pack fresh shortcrust pastry
For the filling:
grated zest and juice 2 large lemons
3 level tablespoons cornflour
2 oz (50 g) golden caster sugar
3 large egg yolks
11/2 oz (40 g) Pure with Sunflower
For the meringue:
3 large egg whites
6 oz (175 g) golden caster sugar
You will also need a 1 in (2.5 cm) deep pie tin with a 1/2 in (1 cm) rim and sloping sides, measuring 71/2 in (19 cm) at the base and 91/2 in (24 cm) at the top.
Method
Pre-heat the oven to gas mark 5, 375°F (190°C).
Roll out the pastry on a floured surface until large enough to line a deep pie tin. Lay a piece of greaseproof paper in the base of the tin, on top of the pastry and fill with baking beans. Bake on a high shelf in the pre-heated oven for 20-25 minutes, or until cooked through. Remove the pastry case from the oven and immediately lower the heat to gas mark 2, 300°F (150°C) for the meringue.
Meanwhile, make the filling. Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.
Now return the mixture to the saucepan and bring back to the boil, still mixing. Next, simmer very gently for about 1 minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the Pure with Sunflower. Pour the lemon mixture into the pastry shell and spread it out evenly.
Finally, for the meringue, use a large, roomy bowl and in it whisk the egg whites until they form stiff peaks. Now whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim with a palette knife, so that it seals the edge completely. (With your knife you can also make a few decorative swirls.) Cook in the oven on the centre shelf for 45 minutes, by which time the meringue will have turned pale beige, and be crisp on the outside and squashy within.
Serve warm or cold, but if warm, leave it to settle for about 20 minutes.