Lemon Meringue Pie

** Bring a 18cm (7”) flan tin from home ** *Bring a container with lid to take your food home* 

Sweet Shortcrust Pastry 

150g Plain Flour 

40g Lard 

40g Butter 

25g Caster sugar Cold water to mix Pinch of salt 

Filling 

Grated rind and juice of 2 lemons 

275ml water 

3 tablespoons cornflour 

50g caster sugar 

2 large eggs yolks 

40g butter 

For the meringue

 2 large egg whites 

100g caster sugar 

Method

Make the Sweet Shortcrust pastry:- 

1. Light the oven. Grease the flan ring and place onto a baking sheet. 

2. Sieve the salt and flour into a bowl. 

3. Rub the fat into the flour mixture until the mixture resembles breadcrumbs, add the sugar. Add enough cold water to mix into a dough ball. 

4. Use immediately or transfer to a fridge. 

5. Line the flan ring, making sure not to trap any air. 

6. Prick the surface using a fork, place a round of greaseproof onto the pastry and add some blind baking beans. 

7. Bake for 20 minutes or until golden. 

Prepare the filling 

1. Put caster sugar and cornflour to a bowl and mixing to a smooth paste using some of the measured water. 

2. Grate the lemon and add the rind and rest of the measured water to a small pan and bring to the boil. Pour onto the cornflour paste and mix until smooth. 

3. Transfer this mix back to the saucepan and bring back to boil and then simmer gently for 1 minute. The mixture must be stirred all the time to prevent catching! 

4. Remove the pan from the heat and beat in the egg yolks, lemon juice and finally the butter. Pour into the pastry shell and spread out evenly. 

Make the meringue 

1. whisk the egg whites until they form peaks, fold in the caster sugar ¼ at a time using a spoon until it is all incorporated and then carefully spread over the filling and seals to the edges. 

2. Bake for 15 minutes until the top is pale beige.