Lemon Meringue Pie

Updated at: Thu, 17 Aug 2023 03:35:31 GMT

Step 1

Pre-heat oven: Gas 6/200°c

Step 2

rub fat into flour, add water, mix (check not too dry). Knead lightly on a floured surface.

Step 3

Roll out pastry to depth of £1 coin.

Step 4

Line flan tin, supporting the pastry on a rolling pin, easing the pastry carefully into the tin corners and fluted edge of the tin, without stretching the pastry.

Step 5

Trim edge by rolling over the top with a rolling pin. Prick base with fork.

Step 6

Add scrunched up piece of foil over base of pastry case, to weigh down pastry.

Step 7

‘BAKE BLIND’ above centre of open for 12-15 mins depending on shelf position. Remove foil. Continue cooking 5 mins or so, until pastry is pale golden brown, and not greasy.

Step 8

Separate eggs Place yolks in a small bowl together, and the whites in a CLEAN DRY measuring jug (one at a time),

Step 9

Remove zest from well-washed lemons, using a fine gauge grater sitting on a plate. Use a pastry brush to remove all the zest from the grater.

Step 10

Cut lemon in half, remove juice. Place in a small saucepan with the zest & only 100g sugar.

Step 11

Place cornflour in a small plastic bowl. Gradually at first, blend in 200ml water. Stir well, then

Step 12

pour into the saucepan with the lemon and sugar.

Step 13

Bring to the boil, stirring constantly with the balloon whisk.

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