Recipe

Lemon Meringue Pie Recipe

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Ingredients

Directions

Step #1 sift flour, salt & icing sugar into basin; chop butter roughly, add to dry ingredients, rub in until mixture resembles coarse breadcrumbs.
Step #2 add lemon juice & enough water to mix to firm dough.
Step #3 refridgerate 30 mins.
Step #4 roll pastry on lightly floured surface to fit a 23cm (9inch) pie plate.
Step #5 use rolling pin to lift pastry on to pie plate.
Step #6 trim & decorate edges.
Step #7 prick base & sides of pastry with fork, bake in moderately hot oven 10-15 mins or until lightly browned.
Step #8 allow this to cool.
Step #9 mix sifted flours, lemon rind, lemon juice & sugar in saucepan.
Step #10 add water, belnd until smooth, stir over heat until mixture boils & thickens; this is important the mixture must boil.
Step #11 reduce heat, stir in the butter & lightly beaten egg yolks, stir until butter has melted; cool.
Step #12 spread lemon filling evenly into pastry case.
Step #13 mix egg whites, water & salt in a small bowl of electric mixer, slowly add sugar, beat on high speed until soft peaks form, beat well until sugar has disolved.
Step #14 spoon on top of lemon filling, spreading meringue to edges of pie to seal; peak meringue decoratively with knife.
Step #15 bake in moderate oven 5-10 mins or until lightly browned.
Step #16 cool, then refridgerate.
Step #17 book recomends to use a knife dipped in warm water to cut the pie, this ensures the merinuge cuts cleanly.
Enjoy the Lemon Meringue Pie recipe

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