Lemon Meringue Pie Recipe

I have been making this Lemon Meringue Pie Recipe, sometimes known as a Lemon Pie for years and it certainly is one of my family's favorite desserts.

Pastry

2 cups plain flour
1 tablespoon icing sugar
185 grams butter
1 tablespoon lemon juice
1 to 2 tablespoons water

Sift flour and icing sugar into bowl, chop butter roughly, add to dry ingredients, rub in until mixture resembles breadcrumbs.

Add lemon juice and enough water to mix to firm dough. Refrigerate 30 minutes.

Roll pastry on lightly floured surface to fit 23 cm pie plate. Trim and decorate edges. Prick sides and base of pastry with fork.

Bake in moderately hot oven 10 to 15 minutes or until lightly browned. Cool.

Or alternatively you could use the Easy Pie Crust recipe from my friend Dorothy.

Filling

4 tablespoons plain flour
4 tablespoons cornflour
2 teaspoons grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90 grams butter
4 egg yolks

Combine sifted flours, lemon rind, lemon juice and sugar in saucepan.

Add water, blend until smooth, stir over heat until mixture boils and thickens, this is important, the mixture must boil.

Reduce heat, stir a further 2 minutes. Remove from heat, stir in butter and lightly beaten egg yolks, stir until butter has melted.

Cool. Pour cold filling into cold pastry shell.

Meringue

4 egg whites
3/4 cup sugar

Beat egg whites on high until soft peaks form. Gradually add sugar, beating constantly until dissolved.

Spread meringue over lemon filling, being careful to take meringue over the edge of pastry.

Bake in moderate over 5 to 10 minutes or until lightly browned.

Delicious served with cream or your favourite ice cream.

Hint: You could leave out the lemon rind for a less tart taste.

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