Yes…another LEMON recipe! I can’t get enough…
Lemon Meringue Pie
Filling:
½c cornflour
1c caster sugar
½c lemon juice
1 ¼c water
2T lemon rind
3 egg yolks
60g butter
Meringue:
4 egg whites
pinch cream of tarter
1c caster sugar
(Pastry note….use shortcrust pastry, blind bake first. I get mine from a box!)
Filling:
Combine cornflour and sugar in a pan. Gradually blend in lemon juice and water until smooth. Stir until mixture boils and thickens then reduce heat. Simmer and stir vigorously for 30 seconds. Remove from heat and add lemon rind, egg yolks and butter, stir until butter is melted and all ingredients are combined. Let mixture cool and then pour into prepared pastry.
Meringue:
Beat egg whites until firm. Add cream of tarter and gradually add sugar. Beat until white and firm. Spoon meringue mixture over the pie. Bake for 5 minutes in a moderate oven until meringue is lightly browned.
