Categories
 15Mins Prep Time |
 50 Mins Cook Time |
 Skill Level |
people
Ingredients
- 200 grams Caster Sugar
- 2 tablespoons Plain Flour
- 3 tablespoons Cornflour
- 1/4 teaspoon Salt
- 350 milliliters Water
- 2 lemons juiced
- 30 grams Butter
- 4 Egg yolks Beaten
- 4 Egg whites
- 75 grams Caster Sugar
- 1 Shortcrust pastry case
Cooking Instructions
- Heat the oven to 180 C / Gas 4.
- To make the lemon filling: In a medium saucepan, whisk together 200g caster sugar, flour, cornflour and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to the boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 100ml of the hot sugar mixture. Then, whisk egg yolk mixture back into remaining sugar mixture. Bring to the boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into pastry case.
- To make the meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown. For best results, cool to room temperature and then chill in the fridge before serving.