Sandra’s Lemon Meringue Pie
Submitted by sandra Alicante on April 09, 2011 at 11:13 am

DESCRIPTION
Pastry shell filled with a bittersweet lemon filling, topped with a decadent pillow of fluffy meringue.

SUMMARY
Yield 6 portions File under desserts, lemon, pastry

INGREDIENTS
Pastry base

6 oz plain flour
3 oz margarine
4 tbsp cold water

FILLING

In large bowl put
1 1/4 cups warm water
3/4 cup sugar
1/3 cup lemon juice
grated rind of one lemon
6 tablespoons cornflour
3 egg yolks

MERINGUE

3 egg whites (large)
3 tbsp sugar
1/4 tsp cream of tartar

INSTRUCTIONS
Pastry

Put flour in large bowl, add marg and use fork to create crumbs. Add water and stir to dough that leaves bowl clean.
Roll to fit pie tin.
Prick base with fork.
Line with baking paper and fill with dry rice.

Bake at 200c for 15 min.
Remove rice and paper and bake another 5-7 min until base cooked through.

Filling

Mix all together and cook in microwave ,stirring often. until mix gets thick and gloopy.

Meringue
While the filling is still hot and in its bowl.

In clean dry bowl, stir 3 egg whites, 3 tbsp sugar and 1/4 tsp cream of tartar. Whisk till thick and holds peaks.

ASSEMBLY

Pour hot lemon mix into pastry case. While still hot, pile on meringue, sealing edges to pastry. Bake at 180c (not fan oven) for 10 minutes untill golden tipped.

Allow to cool.