Lemon meringue pie


Ingredients 14
Servings 12
Time

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.
 

Read more on: bake  |  fruit
 

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