Susie’s Lemon Meringue Pie by brianjwood

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Susie’s Lemon Meringue Pie
Submitted by brianjwood on August 17, 2002 at 8:26 am

DESCRIPTION
Susie's Lemon Meringue Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is from Good Housekeeping Cookery Book. It is pretty much identical to my wife's, so I am calling it Susie's, but has a couple of interesting variants.

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LEMON MERINGUE PIE

175 9 (6 oz) Shortcrust Pastry made with 175g (6 oz) flour
finely grated rind and juice of 2 lemons
100g (4 oz) granulated sugar
75ml(5level tbsp) cornflour
2 eggs, separated
75g (3 oz) caster sugar
cream, to serve

Rollout the pastry on a floured surface and use
to line a 20.5 cm (8 inch) flan ring or fluted flan
dish. Chill in the refrigerator for 30 minutes.
Bake blind (see page 371) in the oven at 200°C
400°F) mark 6 for 10-15 minutes, then remove
the paper and beans and bake for a further
5 minutes until the base is set.
Put the lemon rind and juice, granulated sugar
and 300 ml (1/2 pint) water in a saucepan. Heat gently
until the sugar dissolves.
Mix the cornflour to a smooth paste with 90 ml
(6 tbsp) water and stir into the saucepan until well
blended. Bring to the boil, stirring and cook for
1 minute, until thickened.
Cool slightly, then beat in the egg yolks, one at
time.
Pour the warm filling into the pastry case,
levelling the surface. Whisk the egg whites
until stiff. Whisk in half the caster sugar until
completely incorporated, then carefully fold in the
remaining sugar.
Spoon the meringue on to the filling and spread
with a palette knife. The filling must be completely
covered, but the meringue must not overlap the
flan ring or removing the ring will ruin the final
appearance of the pie. Flick it up with the tip of
the knife and bake in the oven at 150°C (300°F)
mark 2 for about 35 minutes. Ease off the flan ring
and serve the pie with cream.
Variations
LIME MERINGUE PIE
Prepare as for Lemon Meringue Pie, substituting
the finely grated rind and juice of 3 limes for the
lemons. T o decorate, shred a few strips of lime
rind and blanch in boiling water for I minute, then
drain well. Sprinkle over the top of the pie.
LEMON SNOW PIE
Prepare the pie as above, however gently fold the
meringue into the hot filling using a large metal
spoon.
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