Lemon Meringue Pie Recipe

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• 6ozs./150g caster sugar
• 7 tblsp. cornflour....plus a little water for mixing
• 4 large lemons, the juice and the zest grated
• 50ml water
• 5 large egg yolks
• 4/ozs./100g. unsalted butter melted

• 5 large egg whites
• 300gm caster sugar

1. Right - roll out the pastry and line a 10 inch Flan/Quiche Dish, making sure that the pastry on the sides is about 1/2 inch above the rim of your dish (this allows for shrinkage during baking).
2. Line the pastry case with the greaseproof paper and fill with baking beans or pie weights, evenly spread out over the whole surface.
3. Place on a baking sheet into a pre heated oven at 400f / 200c and bake for 20 minutes.
4. Remove the grease proof paper and baking beans and return to oven for a further 15 mins.
5. OK - take it out of the oven and allow to cool.

1. Mix the cornflour and the sugar together and add a little of the water to mix it into a cream.
2. Put the lemon juice, zest and the remaining water into a pan and bring to the boil.
3. Take the pan off the heat and gradually stir the cornflour mixture into the lemon mix.
4. Return the pan to a medium heat and stir well until the mixture has thickened and boiled.
5. Remove pan from the heat and beat in the butter and egg yolks.
6. Return to the heat and bring to the boil stirring well all of the time.
7. Remove from the heat and allow to cool slightly, about 5 mins.
8. Pour mixture into your cooked, cooled, pastry case.

1. Place egg whites in a large bowl and beat with an Electric Hand Mixer, or if using a Food Processor use the whisk attachment, until standing in stiff peaks.
2. Gradually add the sugar spoon by spoon whisking continuously, until all of the sugar has been added to the mix.
3. Pile the meringue on top of the lemon mixture, and spread it evenly over the whole of the flan, making sure that there is no lemon mixture showing at the edges.
4. Using the back of a spoon make small peaks all over the surface of the meringue.
5. Place onto a Baking Sheet and bake in the oven at 160c /325f for 30 minutes.
6. Then turn down to 150c /300f for a further 45 minutes. it should be a very pale golden brown and feel crispy to the touch. (I always leave it in the oven for a longer time at a lower temperature as the meringue is crisper and much more stable, and is happy to sit for several hours without sinking or losing its shape).
7. Allow to stand for at least 20 minutes before serving.
8. Use a very sharp knife and take care when serving for best results.

 Ask Pam  if you have any recipe queries...........she loves to help