Simple lemon meringue pie
Be the first to rate this recipe
- 300g Asda Ready-to-Roll Shortcrust Pastry
- Flour, for rolling out
- 4 level tbsp cornflour
- 425g caster sugar
- 2 unwaxed lemons, zest of
- 4 large eggs, separated
- 150ml lemon juice
Pre-heat the oven to 200C/ 180C Fan/Gas 6. Roll out the pastry and use it to line a 20cm flan tin. Prick the base, lay a sheet of foil on the pastry and weigh down with rice or dried beans. Bake for 10 minutes, remove the foil and return to the oven for 5 minutes. Reduce the oven to 180C/160C/Gas 4.
Put the cornflour, 225g sugar and the zest in a pan. Gradually stir in 250ml water until smooth and blended. Heat until boiling, stirring all the time until it’s clear and thick. Remove from the heat and set aside for 15 minutes.
Lightly beat the egg yolks and slowly pour into the cornflour mixture, whisking all the time. Whisk in the lemon juice and then pour into the flan case. Cook in the oven for 15 minutes.
Whisk the egg whites until stiff. Whisk in the remaining sugar, 1 tbsp at a time, whisking until stiff again after each addition. Spoon on to the lemon filling, starting at the outside edge, making sure it covers the lemon filling completely. Bake for 20-25 minutes.
Leave until completely cold before cutting.