*Lemon Meringue Pie*
Makes one 9 inch pie A basic Lemon Meringue Pie recipe taken from the old Purity Cookbook. Its been a standard in my home for years. 1 9-inch prebaked pie crust 240g granulated sugar (1 1/4 cup) 35g plain flour (1/4 cup) 3 TBS cornflour (cornstarch) 1/4 tsp salt 709ml boiling water (3 cups) 3 large free range egg yolks, beaten 1 TBS butter 1 TBS finely grated lemon zest 120ml strained lemon juice (1/2 cup) 3 large free range egg whites 1/4 tsp cream of tartar 6 TBS granulated sugar Combine the sugar, flour, cornflour and salt in a saucepan. Gradually whisk in the boiling water. Cook, stirring constantly, over medium heat, until thickened. Cover and cook over low eat for about 2 minutes longer, stirring occasionally. Whisk a small amount of the hot mixture into the egg yolks to temper them then blend them back into the hot mixture, whisking constantly. Cook for a further two minutes, stirring constantly. Remove from the heat and whisk in the butter lemon juice and lemon zest. Cool to lukewarm, stirring a few times. Pour into the unbaked pie crust. Preheat the oven to 190*C/375*F/ gas mark 5. Beat the egg whites with the cream of tartar using an electric whisk, until the mixture forms stiff but moist peaks. Very gradually add the sugar, beating continuously, until very stiff and shiny. Spread onto the lukewarm pie, touching the crust all the way around. Swirl points. Bake in the preheated oven for about 12 minutes, until golden brown. Allow to cool to room temperature before storing in the refrigerator. Cuts best when ice cold. To cut, dip a sharp knive into hot water and cut into wedges, wetting the knife each time. |
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