Recipe: Lemon Meringue Pie
MAKES 1 PIE
1 ½ cups sugar
7 tbsp cornflour
A dash of salt
1 ½ cups water
3 egg yolks, beaten
1 tsp lemon zest
2 tbsp butter
1/3 cup lemon juice
1 shop bought pie crust
FOR THE MERINGUE
3 egg whites
1 tsp lemon juice
6 tbsp sugar
1 Place the sugar, cornflour and salt into a saucepan and stir in the water.
2 Bring the mixture to the boil over medium heat and cook and stir until thick, about five minutes. Remove from the heat.
3 Stir a small amount of the hot mixture into the egg yolks, then return the egg yolk mixture to the saucepan.
4 Bring the mixture back to the boil, stirring constantly. Remove from the heat.
5 Add the lemon peel and butter.
6 Slowly stir in the lemon juice.
7 Allow to cool until lukewarm, before pouring the mixture into the pie crust. Set aside.
8 Preheat the oven to 180C.
9 Make the meringue topping by beating the egg whites with the lemon juice until you achieve soft peaks.
10 Gradually add the sugar, beating until stiff peaks form and all the sugar has dissolved.
11 Spread the over filling, right to the edges to avoid shrinking while it is baking.
12 Bake for 12 to 15 minutes or until the meringue is golden brown.
13 Cool the pie completely before serving.