Lemon Meringue Pie

Ingredients for the Lemon Meringue Pie Recipe

For the Lemon Curd Filling

    * 6ozs./150g caster sugar
    * 4 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

For the meringue topping

    * 5 large egg whites
    * 300gm caster sugar

(This may seem a lot but it really gives this pie its WOW factor)
            

Pastry

Make up one recipe of Pam's Famous, Crumbly Shortcrust Pastry, or use 
a good quality store bought pastry. This recipe 
will make one large 10"/24cm. Lemon Meringue Pie.

Method

   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 Ceramic 
      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.




The Lemon Curd


   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.



For the Meringue

   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.


https://www.cutting-edge-mediterranean-recipes.com/lemon-meringue-pie.html