Lemon Meringue Pie
My mom went to Dublin this month on business and she brought me back this gorgeous British cookbook entitled Grandma's Best Recipes. All the recipes are printed on pretty flowery backgrounds, it's oh so girly! and I love it.
I made this recipe as a treat for my mom after a long day of work. She has a soft spot for everything that's lemon-flavored so this was the perfect recipe for her. When she gave me the cookbook, she actually said something like: "I saw this lemon pie recipe, you should make it! ;-)". And here it is! |
The meringue-top part of the pie had blown up in the oven thanks to the heat and the pie looked very light and frothy. It was very easy to slice it up and serve it. I just let it cool down a little before serving it for dessert.
I used a little bit more lemons than the recipe said so the result was too sour for my taste but my mom enjoyed it a lot. She liked the pie better cold, after it had been in the fridge overnight. If you want to make a sweeter version of this pie, I would suggest you add some sugar and diminish the lemon rind proportion.
I used a little bit more lemons than the recipe said so the result was too sour for my taste but my mom enjoyed it a lot. She liked the pie better cold, after it had been in the fridge overnight. If you want to make a sweeter version of this pie, I would suggest you add some sugar and diminish the lemon rind proportion.
- Line the base of a 20cm round tart tin with the pastry and prick all over with a fork. Set aside.
- To make the filling, mix the cornflour with a little of the water to form a paste. Put the remaining water in a saucepan. Stir in the lemon juice, lemon rind and cornflour paste. Bring to the boil, stirring. Cook for 2 minutes. Leave to cool slightly. Stir in 5 tablespoons of sugar and the egg yolks until well-blended. Then, pour into the pastry case.
- Whisk the egg whites in a clean, grease-free bowl until stiff. Gradually whisk in the remaining sugar and spread over the pie.
- Bake for 40 minutes or until golden. Remove, leave to cool and serve.