Friday, 12 June 2015

Lemon Meringue Pie


The Pre-baked Lemon Meringue Pie


75g butter
175g digestive biscuits
25g Demerara sugar


190g caster sugar
2 lemons, zest and juice
1 egg yolk
1 tbsp cornflour, dissolved in a little milk
175ml boiling water


2 egg whites
pinch of salt
80g caster sugar


  1. Preheat oven to 150C/Gas Mark 2.
  2. Crush the biscuits finely (the easiest way of doing this is putting them in a plastic bag & use a rolling pin) and mix in the sugar.
  3. Melt the butter and add the biscuits.
  4. Press the biscuits into the bottom and up the sides of a pie dish.
  5. Place in the fridge to firm until it's required to add the filling.
  6. Place the sugar, lemon zest and juice in a pan.
  7. Whisk together the egg yolk and cornflour and add to the pan with the boiling water.
  8. Simmer over a low heat, stirring constantly until it has thickened.
  9. Remove from the heat and allow to cool.
  10. Whisk the egg whites until stiff peaks form, continue whisking and add the salt and caster sugar tablespoon by tablespoon.
  11. Place the filling on the biscuit base, top with meringue and bake in the oven for 40-45 minutes or until the meringue is a light golden brown.

Serve with cream or ice cream either warm or cold.

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