Lemon Meringue Pie
Makes 8–10 slices
Dough ingredients
275 g plain flour
150 g butter
25 g caster sugar
2 egg yolks
1 1/2–2 tbsp cold water
Filling ingredients
Juice and grated zest of 4 large lemons
75 g cornflour
500 ml water
5 egg yolks
175 g sugar
Ingredients: for the meringue topping
5 egg whites
275 g sugar
Method
Rub the butter into the flour until the
mixture looks like fine breadcrumbs.
Stir in the caster sugar. Mix in the egg
yolks and cold water and bring together
to form pastry. Cover in cling film and
place in the refrigerator for 30 minutes.
Roll the pastry out and use to line a
fluted flan tin (C 25 cm, height 3.25 cm)
and leave to chill whilst making the
filling.
To make the filling mix the lemon juice,
lemon zest and cornflour together.
Bring the water to simmering point on
the hob and stir in the lemon and
cornflour mixture. Stirring constantly,
continue to simmer until a thick custard
is formed. Then mix the sugar and egg
yolks and stir into the custard. Bring
back to simmering point, then take off
the heat and leave to cool.
Pour the lemon custard into the pastry
case and spread it out evenly.
Whisk the egg whites in a large clean
bowl until they form stiff peaks then
whisk in the sugar a spoonful at a time,
whisking well after each spoonful until a
thick glossy meringue is achieved.
Spoon onto the lemon mixture and
bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Dessert \ Lemon meringue pie
Shelf level See display
Programme
duration
approx. 55
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function O
Temperature 180
Pre-heat Yes
Heating-up Rapid
Crisp function On
Shelf level 1
Duration approx. 45
Desserts
134
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