If you are looking for the best lemon meringue pie recipe you should definately try this one. I have also turned this best lemon meringue pie into mini lemon meringue pies.
Ingredients
Base
1 1/2 cups plain flour
1 tablespoon icing sugar mixture
140g cold butter, chopped
| Best Lemon Meringue Pie |
2 tablespoons cold water
Filling
1/2 cup cornflour
1 cup caster sugar
1/2 cup lemon juice
1 1/4 cups water
2 teaspoons grated lemon rind
3 egg yolks
60g unsalted butter
Meringue
3 egg whites
1/2 cup caster sugar
Method
1. Sift flour and icing sugar into bowl, rub in butter. add egg yolk and enough water to make ingredients cling together. Press dough into ball, knead gently on floured surface until smooth. Cover and refrigerate for 30 minutes.
2. Preheat oven to moderately hot. Roll dough on floured surface until large enough to line pie tin. Place pastry into tin and trim the edges.
3. Line pastry with baking paper fill with dried beans or rice and bake for 10 minutes or until pastry is lightly browned. Set aside and cool pie casing.
4. Combine cornflour and sugar in medium saucepan gradually add lemon juice and water stirring until smooth. Stir over heat until mixture boils and thickens mixture will become very thick. Reduce heat and simmer for 30 seconds. Remove from heat, quickly stir in rind, yolks and butter stir until butter is melted. Cover and cool at room temperature.
5. Beat egg whites with electric mixer until soft peaks form, gradually add sugar beating until all sugar is added and dissolved.
Reduce oven temperature to moderate. Spread filling into case top with meringue and bake in oven until meringue is lightly browned. Stand for 5 min before serving
