Lemon Meringue Pie Recipe
Lemon Meringue Pie Recipe with Shortcrust Pastry, Lemon Pie Filling, Egg, Water and Sugar
INGREDIENTS
5 oz (150g) Shortcrust Pastry (for recipe click here)
1 Packet of Lemon Pie Filling
1 Egg
1/2 pint (300ml) Water
2 tablespoons Sugar
METHOD
Heat the oven to Mark 6 or 425F or 220C. Have ready a 7 inch pie plate or sandwich tin. Use the pastry to line the pie plate, prick well and bake blind. Reduce the heat of the oven to Mark 2 or 325F or 160C.
Put the lemon pie filling into a saucepan together with the egg yolk and water. Bring to the boil, stirring all the time. Turn the filling into the prepared pastry case. Whisk the egg stiffly until it stands in peaks, then whisk in the sugar. Top the pie with this meringue, taking care that it extends to the pastry edge.
Bake for approximately 30 minutes towards the bottom of the oven until the meringue is crisp and light brown. Serve warm or cold.
Based on the Lemon Meringue Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).