Recipe Centre

Lemon meringue pie

Ingredients
400 g frozen puff pastry, defrosted
125 g butter
FILLING
80 ml cornflour
2 ml salt
375 ml sugar
125 ml cold water
3 egg yolks
30 ml butter
60 ml lemon juice
15 ml grated lemon rind
MERINGUE
3 egg whites
125 ml sugar

Method:
Preheat oven to 180 ºC. Roll out pastry and cut into rounds to fit a 12 hollow tartlet pan. Dot with little pieces of butter and bake blind. FILLING: In a heavy-based saucepan combine cornflour, salt and sugar. Blend in cold water. Add boiling water and bring the mixture to boil, stirring constantly with a wooden spoon. Remove from heat. Beat egg yolks lightly and combine with a little cornflour mixture in a saucepan. Add to remaining cornflour mixture and bring to boil for a few minutes. Remove from stove and add butter, lemon juice and lemon rind. Return to stove and cook gently until mixture thickens. Cool and pour into prepared pie shells. MERINGUE: Beat egg whites until stiff peaks form, gradually adding sugar. Cover lemon mixture with meringue and bake for about 10 minutes, or until meringue is golden.

Recipe From : True Love

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