Lemon Meringue Pie
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A delicious recipe for Lemon Meringue Pie

Pastry Ingredients
6 oz plain flour
3 ½ oz butter
1 Tbsp Icing sugar
1 Egg yolk
Filling/Meringue Ingredients
2 Tbsp corn flour
3 ½ oz Fine sugar
Zest of two lemons, finely grated
4 oz Fresh lemon juice
one small orange Juice
3 oz Butter, cut into pieces
3 Egg yolks
1 Whole egg
4 Egg whites, room temperature
7 oz Fine sugar
2 Tbsp Corn flour
  1. Place the flour, butter, icing sugar, egg yolk and 1 tbsp cold water into a bowl
  2. Mix pastry mix until mixture starts to bind and you have a ball of moiost pastry
  3. Gently flour your work space and roll out onto the base of a fluted flan pan.
  4. Lift and place into the pan and trim/neaten the edges and press pastry into the pan
  5. Prick the base with a fork
  6. Line the pastry with foil, shiny side down and chill for approximately 1 hour
  7. Preheat oven to 400F
  8. On top of the foil fill the pastry base with dry beans or rice. This will prevent the crust bubbling when being baked.
  9. Bake for 15 minutes, then remove the foil/beans/rice and bake another 5 minutes until pastry is lightly golden. Remove from oven and set aside.
  10. Lower oven temperature to 350F
  11. Now, while pastry is cooling you can prepare the filling.
  12. Mix corn flour, sugar and lemon zest in a medium saucepan>
  13. Stir in strained lemon juice
  14. Mix orange juice with 7 oz of water and strain into the saucepan mixture
  15. Cook over medium heat stirring frequently until thickened and smooth
  16. Remove from heat when mixture starts to bubble and beat in the butter until melted
  17. Beat the egg yolks and whole egg and stir into the saucepan and continue to heat on medium
  18. Keep stirring, don’t stop, until the mixture thickens and falls from the spoon
  19. Set aside while the meringue is prepared
  20. For the meringue place the egg whites in a large bowl
  21. Whisk vigorously until soft peaks appear
  22. Add half the sugar slowly continuing to whisk without overbeating
  23. Whisk in the corn flour and the remaining sugar and continue to whisk until smooth and thick
  24. Briefly reheat the filling and pour into the pastry shell
  25. Immediately put spoonfuls of meringue around the edge of the filling working towards the pastry edge
  26. Spread the remaining meringue in the centre and create peaks
  27. Return pie to the oven for 20 minutes or until meringue is crspy and browning
  28. Remove from oven and let pie sit for at least 30 minutes then remove from pan
  29. For best results let the pie sit for approximately one more hour before serving
  30. Enjoy!
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