Glynnes Lemon Meringue Pie
Serving Size : 1
Ingredients for prepare Glynnes Lemon Meringue Pie
:
| Amount | Measure | Ingredient - Preparation Method |
shortcrust pastry
glynnes lemon meringue pie |
| 8 | oz | self raising flour |
| 4 | oz | margarine |
grated rind of 1 orange
glynnes lemon meringue pie |
| 1 | | egg - beaten |
| 2 | oz | caster sugar |
enough water to form a ball of dough
filling
juice and grated rind of two lemons
glynnes lemon meringue pie |
| 4 | tbsp. | cornflour - (approximately) |
| 2 | | eggs |
| 2 | oz | caster sugar |
recipe Glynnes Lemon Meringue Pie
* This is enough for two bases I
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normally make a pear custard tart with the second base) Rub the margarine into the flour
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until it's like bread crumbs add the orange rind caster sugar and mix well.Add the beaten egg and mix well
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. Add enough water ( give it a chance to soak in )
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a tablespoon at a time to make a ball.Cover with clingfilm and refrigerate for at least 1/2 hour.
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Put the juice and rind of the lemons into a measuring jug
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and make up to just less than half a pint with some water. Put the cornflour into a cup
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and mix with a couple of tablespoons of the lemon mixture until it
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is smooth . Pour the cornflour mixture and the rest of the lemon and water into a
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saucepan. Heat over a medium heat stirring continuously until the mixture is thick
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( it does turn out very thick but don't worry ) and the cornflour is cooked out. Allow
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to cool stirring occasionally . Get the pastry from the fridge and roll out and line an 8 in
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flan case/ pie dish , I'm not sure what you call it , and prick the base
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with a fork. Bake the pastry blind , lined with foil & baking beans,
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for 15 mins in a hot oven ( 180-200 C) so that it
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doesn't rise too much but is golden. Remove the base from the oven.
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Separate the two eggs , retain the whites , and beat the yolks into the lemon mixture until
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smooth . Beat the sugar into the lemon mixture until smooth . Fill the pastry case
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with the lemon mixture . Add a tablespoon of sugar to the egg whites and whisk until
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it forms peaks fold in the rest of the caster sugar and pile on top of
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the pie. Bake in the oven until the meringue is nicely brown
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. Serve hot or cold. I have also tried this with oranges ( made up to 1/2 pint with orange
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juice rather than water) and lemon zest in the pastry. By "Lloyd A. Carver" on Jan 5,
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1996
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