I wasn’t really planning on posting this Lemon Meringue Pie so soon, but I posted this pic on Facebook and Twitter and there was such a positive reaction that I thought I had better get on with it!
I don’t often make Lemon Meringue Pie because it always seems a bit of a fiddle, blind baking the pastry, making the lemon filling and then, the easy bit, whipping up the Meringue topping. However, it is a favourite of my MIL and as it was Mother’s Day, I thought I would treat her.
I’m also entering this for Alpha Bakes, I’m pushing it a bit as the letter this month is ‘M’, Lemon Meringue Pie. Alphabakes is co-hosted by Ros from The More Than Occasional Baker and Caroline from Caroline Makes. This month Caroline is in charge of the challenge and you can find out how to join in HERE
2 large lemons
2 egg yolks
75g caster sugar
Grate the rind and squeeze the juice from the lemons and put in a bowl with the cornflour. Add two tbsp from the water and blend to form a paste. Boil the rest of the water and pour onto the cornflour mixture. Put the mixture into a pan and bring to the boil stirring all the time, simmer for about 3 minutes until it is thick.
Remove from the heat and add the egg yolks and sugar, then return to the stove and heat through for a minute. Remove from the heat and leave to cool for a minute. Then spoon into the baked pastry case.
3 egg whites
125g caster sugar
Heat the oven to 160C
Whisk the egg whites until they form stiff peaks, add the sugar a teaspoon at a time, whisking in well after each spoonful. Spoon over the lemon filling spreading right up to the edge of the pastry. Bake for 30 minutes until the meringue is pale golden brown.