Monday, July 11, 2016

Lemon Meringue Pie

A recipe for my coffee buddy Jacqui ...

My partner doesn't like lemons so I don't make this much unless we're going out to dinner and need to take dessert ... though once in a while we have been known to share a lemon meringue pie (I eat the bottom, he eats the top) à la Jack Sprat!

3 egg yolks
1 cup sugar
1 cup water
20 grams butter
rind and juice of 2 lemons
4 tablespoons cornflour

Place all ingredients in a glass bowl or jug. Microwave for about 4 minutes on high, whisking mixture at the end of each minute. Cool, then pour into a cooked pastry shell *.

3 egg whites
4 tablespoons caster sugar

Beat egg whites till stiff, add sugar and beat until sugar dissolves. Pile on top of lemon mixture. Bake for a few minutes until meringue is golden.

* I usually cheat and use a ready-rolled pastry sheet rather than making it from scratch. Of course, another option is to dispense with the pastry altogether and just make lemon meringue puddings in little bowls.


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