Lemon Meringue Pie
After a much relaxing weekend, I decided on Sunday night, before Amazing Race started, that I was going to make my first ever Lemon Meringue Pie, homemade crust and all! It was actually much easier than I expected! I found this recipe in a dessert cookbook I bought awhile ago! It really hits the spot when you’re looking for a sweet!
1 1/2 cups all-purpose flour
7 tbsp butter, diced, plus extra for greasing
1/2 cup confectioners’ sugar
Finely grated rind of 1 lemon
1 egg yolk, beaten
3 tbsp milk
Sift the flour into a large bowl and rub in the butter. Then mix in the remaining ingredients. Knead briefly on a lightly floured work surface. Let rest for 30 minutes.
Preheat the oven to 350F/180C. Crease an 8-inch/20-cm ovenproof tart pan with butter.
Roll out the dough to a thickness of 1/4 inch and line the pan with it. Prick with a fork, then line with parchment paper and fill with dried beans. Bake for 15 minutes. Remove from oven and reduce oven temperature to 300F/150C.
3 tbsp cornstarch
1 1/4 cups cold water
Juice and grated rind of 2 lemons
Heaping 3/4 cup superfine sugar
2 eggs separated
Mix the cornstarch with a little water to make a paste. Pour the remaining water into a saucepan. Stir in the lemon juice and rind and cornstarch paste. Bring to a boil, while stirring, and cook for 2 minutes. Cool slightly, then stir in 5 tablespoons of the sugar and the egg yolks and pour into the pastry shell. In a separate bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over the pie.
Bake for 40 minutes, until the meringue is light brown and serve warm.