Lemon meringue pie

True Love
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (12)

400.00 g puff pastry — defrosted
125.00 g butter
FILLING
80.00 ml cornflour
2.00 ml salt
375.00 ml sugar
125.00 ml water — cold
3.00 eggs — just the yolks
30.00 ml butter
60.00 ml lemon juice
15.00 ml lemon — zest only
MERINGUE
3.00 eggs — white
125.00 ml sugar
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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.



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