Well that bag of lemons I was given by Trish is being put to good use...I have been making Lemon Meringue Pie.. made the 1st one yesterday for John and I and made one for Justin today...Lemon Meringue is Justin's favorite...Nanny used to make it for him when he was a child and no-one could make it like Nanny.....and he would let them know....Mind you I have never made a lemon Meringue before and I have been cheating by using bought pastry...but next time I am going to make my own....
Photo coming later...
Justin's reaction... YUMMM!...Mum this is great...He is very impressed with my effort *grins*
Nanny's Lemon Meringue Pie
1½ cups plain flour
3 teaspoons icing sugar
140gr butter
1 egg yolk lightly beaten
2 tbsp water, approximately
FILLING
½ cup cornflour
1 cup castor sugar
½ cup Lemon Juice
1¼ cups water
2 teaspoons grated lemon rind
3 egg yolks, lightly beaten
60gr unsalted butter
MERINGUE
3 egg whites
½ cup castor sugar
Method
Lightly grease 24cm flan tin
Sift flour & icing sugar into bowl, rub in butter.
Add yolk and enough water to make ingredients cling together.
Press dough into a ball, knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes
Roll dough on lightly floured surface, large enough to line prepared tin; trim edges.
Place tin on oven tray, line pastry with paper, fill with dried beans or rice.
Bake in moderately hot oven 10 mins, remove paper and beans, bake further 10 mins or until pastry is lightly browned; cool to room temperature.
Spread filling into pastry case, top with Meringue.
Bake in moderate oven until meringue is lightly browned. Stand 5 mins before serving.
FILLING
Combine cornflour and sugar in pan, gradually stir in juice and water, stir until smooth. Stir over heat until mixture boils and thickens (mixture should be very thick). Reduce heat, simmer, stirring 30 seconds. Remove from heat, quickly stir in rind, yolks and butter, stir until butter is melted; cover, cool to room temperature.
MERINGUE
Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions.
Store covered in refrigerator.
