Lemon Meringue Pie

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Get one packet of Marie biscuits and blend them to crumbs, then place in a bowl. Melt two large spoons of butter in the microwave – don’t separate. Mix with crumbed biscuit, then squeeze the crumb biscuit; it should clump (if not add more butter). Put into lemon meringue baking tray. Blind bake in the oven at about 150 degrees for about 15 minutes (fan forced), then put in fridge and chill while the filling is being prepared.

 

Filling Ingredients:

Lemon fill

4tbs of plain flower

4tbs of corn flower

½ tbs grated lemon rind

¾ cup lemon juice

1 cup of caster sugar

1 ¼ cups of water

90grams of butter

4 egg yolks

Sift the flowers and combine with the lemon juice, lemon rind, water, caster sugar, then cook over medium heat – stir frequently. It should stir into a light, clear liquid, when it does turn the heat down and simmer. It will thicken very quickly, once it thickens mix in the butter and 4 egg yolks; this will turn your mix into a dark yellow colour. Allow to cool for 5 minutes then pour the filling into the biscuit base and spread evenly. Place back in the fridge to chill then start on meringue.

 

Meringue Ingredients:

4 egg whites

2 tbs of water

Pinch of salt

¾ cup of caster sugar

Start by beating the egg whites; add 1tbs of caster sugar, a pinch of salt and 1tbs of water, keep beating and adding sugar and the remainder of water. Once the sugar is mixed and beaten well you should be able to put your beaters in and out of the mix and create peaks. Take the base out of the fridge and gently scoop out the meringue on to the lemon base, form peaks with the back of a tablespoon then put it back in the oven until meringue is slightly caramel in colour. Chill in the fridge until the next day.

 

By John Dufour

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