Lemon Meringue Pie
8 oz Self raising flour
4 oz Margarine
Grated rind of 1 orange
1 Egg; beaten
2 oz Caster sugar
Enough water to form a ball
Juice and grated rind of
4 tb Cornflour; (approximately)
2 oz Caster sugar
* This is enough for two bases
Rub the margarine into the flour
until it's like bread crumbs add the
orange rind caster sugar and mix well.
Add the beaten egg and mix well . Add
enough water ( give it a chance to soak in )
a tablespoon at a time to make
a ball. Cover with cling film
and refrigerate for at least 1/2 hour.
Put the juice and rind of the
lemons into a measuring jug and make up
to just less than half a pint with some water.
Put the corn flour into a cup
and mix with a couple of tablespoons of the
lemon mixture until it is smooth
. Pour the corn flour mixture and the rest
of the lemon and water into a
saucepan. Heat over a medium heat stirring
continuously until the mixture is
thick ( it does turn out very thick but
don't worry ) and the corn flour is
cooked out. Allow to cool stirring occasionally .
Get the pastry from the fridge
and roll out and line an 8 in flan case
pie dish , I'm not sure what you call it ,
and prick the base with a fork.
Bake the pastry blind , lined with
foil & baking beans, for 15 mins in a
hot oven ( 180-200 C) so that it doesn't rise
too much but is golden.
Remove the base from the oven.
Separate the two eggs , retain the whites ,
and beat the yolks into the
lemon mixture until smooth .
Beat the sugar into the lemon mixture until
smooth . Fill the pastry case
with the lemon mixture . Add a tablespoon of
sugar to the egg whites and whisk
until it forms peaks fold in the rest of
the caster sugar and pile on
top of the pie. Bake in the oven until the
meringue is nicely brown .
Serve hot or cold.