Easy as Lemon Meringue Pie
by Anna Buckley
Back in the dark ages, when I was in high school, all girls were required to attend cookery and sewing classes. This inspiringly named book was the government issue standard that we all learnt to cook from. The recipe I use today is a much richer adaptation of the original “Common Sense” version…
LEMON MERINGUE PIE
1/2 cup cornflour
1 cup sugar
2 teaspoons finely grated lemon rind (remember to remove rind before you juice the lemons!)
1/2 cup lemon juice (approx. 3 lemons)
1+ 1/4 cups water
60 grams butter (approx. 4 tablespoons or 1/2 a stick)
3 eggs, separated
1/2 cup caster sugar (for meringue topping)
Note- Lemon curd will need to cool and set for at least two hours before adding meringue…you can make the pastry and curd ahead of time…even the day before!
Start by making and baking my all-time favourite shortcrust pastry. Bake till golden.
Combine sugar and flour in saucepan.
Turn oven on to 240 c. (460 f)
Place pie in 240 c (460 f.) oven and watch like mad*…it will only take minutes for the meringue to colour. When peaks become golden remove from oven. Allow to cool then carefully remove pie from flan tin and place on serving dish.
* Some recipes suggest using the grill setting at the top of your oven. In my experience this direct heat is too extreme and can quickly result in burning…it only takes seconds for your beautiful confection to turn into a self immolating disaster!
So once the pie was done I was free to mingle with the family and have a gin and tonic (just using up those lemons!) It’s always a good idea to refrain from drinking until meringue is done and safely out of oven…just saying!?
Cheers, Anna x
LOVE YOU TO READ MY BOOKS.
The Lost Woman series follows the sexy adventures of Christina as she makes her way through a world of new media, design, fashion, travel, and … men.
A perfect read for those of you looking for something after Fifty Shades of Grey.