Lemon Meringue Pie is the perfect dessert to impress guests. The combination of the sharpness from the lemon and sweetness from the meringue make a mouth-watering combination.
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1 x 23cm blind baked pastry case
3 large lemons, zest and juice
45g cornflour
270ml water
3 egg yolks
165g caster sugar
3 egg whites 180g caster sugar
Serves 8
- Place the lemon zest, juice and cornflour in a small bowl and mix together. Bring the water to the boil in a saucepan on the boiling plate or induction hob, then stir into the lemon mixture. Return to the saucepan and heat, stirring, until thickens.
- Mix the egg yolks and sugar together and stir into the custard, heat until begins to bubble, stirring constantly. Remove from heat, cool for a few minutes, then pour into the baked pastry case.
- To make the meringue; whisk the egg whites with an electric mixer on full speed until stiff then add the sugar a spoon at a time, whisking constantly. The meringue should be thick and stand in peaks. Spoon onto the lemon filling, ensuring the filling is completely covered.
- Bake in the lower oven on bake setting on shelf 3 for approximately 20 minutes until set and beginning to colour.
