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Lemon Meringue Pie
Posted 16-09-2007 at 06:14 PM by Lesley Jay
Lemon Meringue Pie
Shortcrust Pastry (enough to line a pie dish)
2oz Butter
2 Lemons
4oz Sugar
3 level Dessertspoons Cornflour
3 Large Egg Yolks
Half a Pint of Water
Meringue
3 Egg Whites
2oz Sugar
Line a pie dish with shortcrust pastry and bake blind.
Blend the cornflour with the water, cook it gently until thickened.
Add the sugar and butter. Remove from the heat.
Add lemon rind, lemon juice and the egg yolks. Return to a low heat until the mixture sets.
Whip the egg whites until they form peaks and gradually fold in the sugar.
Put the lemon filling in the pastry case and top with the meringue.
Bake at 150c / 300F / Gas 2 for 45 minutes.
Enjoy!!
Shortcrust Pastry (enough to line a pie dish)
2oz Butter
2 Lemons
4oz Sugar
3 level Dessertspoons Cornflour
3 Large Egg Yolks
Half a Pint of Water
Meringue
3 Egg Whites
2oz Sugar
Line a pie dish with shortcrust pastry and bake blind.
Blend the cornflour with the water, cook it gently until thickened.
Add the sugar and butter. Remove from the heat.
Add lemon rind, lemon juice and the egg yolks. Return to a low heat until the mixture sets.
Whip the egg whites until they form peaks and gradually fold in the sugar.
Put the lemon filling in the pastry case and top with the meringue.
Bake at 150c / 300F / Gas 2 for 45 minutes.
Enjoy!!
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my children really loved this thankyou lesley
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