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Рецепт Glynne's Lemon Meringue Pie
by Global Cookbook

Glynne's Lemon Meringue Pie
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Ингредиенты

  • 8 ounce self raising flour
  • 4 ounce margarine grated rind of 1 orange
  • 1 x egg beaten
  • 2 ounce caster sugar sufficient water to create a ball of dough juice and grated rind of two lemons
  • 4 Tbsp. cornflour (approximately)
  • 2 x Large eggs
  • 2 ounce caster sugar water

Инструкции

  1. This is sufficient for two bases I normally make a pear custard tart with the second base)
  2. Rub the margarine into the flour till it's like bread crumbs add in the orange rind caster sugar and mix well.Add in the beaten egg and mix well . Add in sufficient water ( give it a chance to soak in ) a Tbsp. at a time to make a ball.Cover with clingfilm and chill for at least 1/2 hour.
  3. Put the juice and rind of the lemons into a measuring jug and make up to just less than half a pint with some water. Put the cornflour into a c. and mix with a couple of Tbsp. of the lemon mix till it is smooth . Pour the cornflour mix and the rest of the lemon and water into a saucepan. Heat over a medium heat stirring continuously till the mix is thick ( it does turn out very thick but do not worry ) and the cornflour is cooked out. Allow to cold stirring occasionally . Get the pastry from the fridge and roll out and line an 8 in flan case/ pie dish , I'm not sure what you call it , and prick the base with a fork. Bake the pastry blind , lined with foil & baking beans, for 15 mins in a warm oven ( 180-200 C) so which it doesn't rise too much but is golden brown.
  4. Remove the base from the oven.
  5. Separate the two Large eggs , retain the whites , and beat the yolks into the lemon mix till smooth . Beat the sugar into the lemon mix till smooth . Fill the pastry case with the lemon mix . Add in a Tbsp. of sugar to the egg whites and whisk till it forms peaks mix in the rest of the caster sugar and pile on top of the pie. Bake in the oven till the meringue is nicely brown . Serve warm or possibly cool.
  6. I have also tried this with oranges ( made up to 1/2 pint with orange juice rather than water) and lemon zest in the pastry.