| Lemon Meringue Pie Recipe |
Ingredients |
Pie Crust Ingredients
- 180 g plain flour
- ½ teaspoon salt
- 75 g shortening
- 3 to 4 tablespoons cold water
Pie Filling
- 150 g caster sugar
- 30 g corn starch
- ¼ teaspoon salt
- 100 ml lemon juice
- 250 ml water
- 2 egg yolks
- 1 tablespoon margarine
- 1 teaspoon grated lemon rind
Meringue Ingredients
- 2 egg whites
- 60 g caster sugar
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Method
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- To make pie crust, combine flour and salt. Rub in shortening, add in cold water, knead to form dough. Refrigerate for a while.
- Press dough into pie molds, trim off edge. Prick with fork. Bake in preheated oven at 200ºC for 15 minutes until lightly brown.
- To make filling, combine sugar, corn starch and salt. Stir in lemon juice, water, egg yolks and margarine. Stirring over low heat until boiling, keep stirring frequency until almost thicken. Remove from heat. Pour into pie crust. Leave to cool.
- To make white form, whisk egg whites until soft peaks. Add in caster sugar gently, continue whisk until stiff peaks form. Pipe over filling.
- Burn egg white or meringue with culinary torch. Or simple bake it in hot oven for a while.
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