450g good shortcrust pastry 4 medium unwaxed lemons zest and juice 500g caster sugar 8 free range medium eggs Water (about equal to lemon juice) 4 tablespoons of cornflour
Credit : Sue. The Old Smithy, Beeley
You cant beat a piece of zingy lemon meringue pie. So gather your equipment together before starting, rolling pin, 23cm flan dish or tin, baking beans, fork, juicer, zester, heavy based pan and a whisk (or rotary or electric). See the separate short crust pastry recipe if you are making it yourself or buy some good short crust pastry. This makes 8 portions and if you want less, halve the recipe. It will keep in the fridge for a few days, so go on, make the lot!
Pre heat the oven to 180c, 350f or gas mark 6. Roll out the pastry to an even thickness of 1cm, making it big enough to overhang the dish to allow for any shrinkage. Prick the base with a fork and then bake blind for about 15 minutes, this will ensure you dont end up with a soggy base. Now reduce the heat to 150c, 300f, gas mark 2. In the saucepan, combine the lemon zest, juice, water, half the sugar and the egg yolks. Heat gently. Meanwhile, blend the cornflour with a little water and add this to the pan, stirring continuously. When the mixture boils and thickens, pour it into the pastry shell. Trim off the overhanging pastry with the sharp knife.
To make the meringue topping whisk the egg whites at high speed until stiff. Steadily add the remaining caster sugar and continue whisking until very stiff. Spoon the topping over the lemon and spread evenly.
Place in the oven for half an hour until risen and lightly browned. Now leave it to cool for at least two hours and eat at your leisure.