Lemon meringue pie

Lemon meringue pie is slightly forgotten English classic. It combines both sweet and tangy flavours and it’s simple and quick to prepare. Lemon flavoured custards, puddings and pies have been enjoyed since medieval times, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th century product.

This irresistible dessert can be served warm or cold. So if you haven’t tried it yet, you shouldn’t wait any longer…

 Ingredients:

1 prebaked Short crust pastry shell

For Filling:

2 lemons

40g corn flour

125g caster sugar

15g butter

2 egg yolks

For Meringue:

2 egg whites

100g caster sugar

½ tsp corn flour

1. Put the juice and rind of the lemons in a measuring jug. Add sugar and corn flour. Mix together into a paste.

2. Add enough water to make up to 300 ml.

3. Pour this liquid into a small pan and cook gently on low heat until mixture thickens.

4. Remove from the heat. Add butter and beat in egg yolks. 

5. Pour the mixture into pastry shell and leave to cool.

 

6. Whisk egg whites with electric whisk until stiff, add half of the sugar and whisk again. Sprinkle with remaining sugar and gently mix in.

7. Spoon the meringue over lemon filling. Using a knife pull out delicate spikes.

8. Place in preheated oven and bake in 180C for about 10 minutes until meringue is golden brown. Enjoy!