Lemon Meringue Pie

Posted: May 18, 2011 in Recipes

Lemon Meringue Pie
Pastry
62 grams butter/margarine
125 grams Plain Flour + ½ Teaspoon Baking Powder
1 Egg Yolk only (save white for later)
A little milk

Method
Rub butter through flour with your fingers, then add egg yolk, and enough milk to make a stiff dough (usually about a tablespoon).
Roll out flat, and place in pie dish.
Bake at 175 degrees for 15 minutes
Or alternatively, you could bugger off to Coles and get a couple of premade pastries, and get some little tart ones while your there….

Filling
2 regular tins condensed milk
4 egg yolks (save whites)
1 teaspoon grated lemon peel
1 cup lemon juice

Method
Mix in a bowl by hand, then leave in the fridge for about an hour to stiffen up a little, it will still be runny though.

Meringue
Take your 5 egg whites, and beat them with a mixer until they are stiff, they should stick to a spoon, then gradually add 7 tablespoons of white sugar as you continue to beat. Beat until really thick and is at the desired consistency.

Pour the lemon mixture into your pie pastry, and put meringue straight on top.
Put the pie under a grill to brown the meringue, be careful, it will burn quite quickly if you don’t watch it.

Please Note:
The amount of filling in this recipe is usually enough to make about 10 little tarts as well, depending on the size of your pie.



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