Lemon Meringue Pie
Sweet pastry base
4 T plain flour
4 T cornflour
1 lemon?s juice, rind and squeezed pulp
1 C sugar
Water (to total 2C with lemon juice)
90 g butter
4 egg yolks, lightly beaten
4 egg whites (room temperature ? tepid water for 20 mins)
2 T water
pinch salt
¾ C caster sugar
4 T plain flour
4 T cornflour
1 lemon?s juice, rind and squeezed pulp
1 C sugar
Water (to total 2C with lemon juice)
90 g butter
4 egg yolks, lightly beaten
4 egg whites (room temperature ? tepid water for 20 mins)
2 T water
pinch salt
¾ C caster sugar
Preheat oven to 180°C. Combine sifted flours, lemon rind, lemon juice and sugar in saucepan, add water and mix smooth. Stir over heat until boils and thickens (must boil), reduce heat, stir 2 mins, remove from heat and stir in butter and egg yolks until butter melted. When cool, spread over pastry base. Combine egg whites, water and salt and beat with electric mixer until soft peaks. Gradually add sugar and beat until dissolved (no gritty feel). Spoon on top of lemon, spreading to edges and peak with back of spoon. Bake 5-10 mins until lightly browned, cool then refrigerate.