Ingredient:
Grated zest and juice of 4 large lemons
90 g (3 oz) corn flour
600 ml (1 pint) water
4 egg yolks
175 g (6 oz) caster sugar
Meringue:
5 egg whites
250 g (8 oz) caster sugar
Pastry:
250 g (8 oz) plain flour
30 g (1 oz) icing sugar
125 g (4 oz) chilled butter, cut into cubes
1 egg yolk
2 tbsp cold water
25 CM (10 IN) LOSSE-BOTTOMED FLUTED FLAN TIN
BAKING BEANS
Method:
Make the pastry: sift the flour and icing sugar into a large bowl. Add he butter and rub in with the fingertips until the mixture resembles fine bradcrumbs.
Mix in the egg yolk and enough cold water to make a soft, pliable dough. Wrap the dough in cling film and chill in the refrigerator for about 30 minutes.
Roll out the dough on a lightly floured surface and use to line the flan tin. Bake blind in a preheated oven at 200 ℃ (180℃ fan, Gas 6) for 10 minutes.
Remove the baking beans and foil and bake the pastry shell for 5 minutes or until the base has dried out. Remove from the oven and reduce the temperature to 150℃ (130℃ fan, Gas 2).
Mix the lemon zest and juice with the cornflour. Bring the water to a boil, then stir into the lemon mixture. Return to the pan and bring back to a boil, stirring, until the mixture thickens. Remove from heat.
Leave to cool slightly, then stir in the egg yolks mixed with the sugar. Return to a low heat and cook, stirring, until just simmering. Pour into the pastry shell.
Whisk the egg whites with a hand-held electric mixer on maximum speed until stiff but not dry. Whisk in the sugar 1 tsp at a time. Pile on top of the filling and spread over evenly. Bake for 45 minutes or until crisp and brown. Serve the pie warm or cold.
Grated zest and juice of 4 large lemons
90 g (3 oz) corn flour
600 ml (1 pint) water
4 egg yolks
175 g (6 oz) caster sugar
Meringue:
5 egg whites
250 g (8 oz) caster sugar
Pastry:
250 g (8 oz) plain flour
30 g (1 oz) icing sugar
125 g (4 oz) chilled butter, cut into cubes
1 egg yolk
2 tbsp cold water
25 CM (10 IN) LOSSE-BOTTOMED FLUTED FLAN TIN
BAKING BEANS
Method:
Make the pastry: sift the flour and icing sugar into a large bowl. Add he butter and rub in with the fingertips until the mixture resembles fine bradcrumbs.
Mix in the egg yolk and enough cold water to make a soft, pliable dough. Wrap the dough in cling film and chill in the refrigerator for about 30 minutes.
Roll out the dough on a lightly floured surface and use to line the flan tin. Bake blind in a preheated oven at 200 ℃ (180℃ fan, Gas 6) for 10 minutes.
Remove the baking beans and foil and bake the pastry shell for 5 minutes or until the base has dried out. Remove from the oven and reduce the temperature to 150℃ (130℃ fan, Gas 2).
Mix the lemon zest and juice with the cornflour. Bring the water to a boil, then stir into the lemon mixture. Return to the pan and bring back to a boil, stirring, until the mixture thickens. Remove from heat.
Leave to cool slightly, then stir in the egg yolks mixed with the sugar. Return to a low heat and cook, stirring, until just simmering. Pour into the pastry shell.
Whisk the egg whites with a hand-held electric mixer on maximum speed until stiff but not dry. Whisk in the sugar 1 tsp at a time. Pile on top of the filling and spread over evenly. Bake for 45 minutes or until crisp and brown. Serve the pie warm or cold.
