Lemon Meringue Pie (LF) Recipe

Lemon Meringue Pie is a classic favourite. This recipe can be made using margarine so it's a lactose free dessert.

A photo of the latest one I've made 4/5/2012

I've made it successfully many times and here's the recipe.

Pastry:
1 2/3 cup flour
1/2 tsp salt
1/4 sugar
10 tbsp butter/margarine
1 tsp vanilla
2 tsp water
2 egg yolks

Filling:
1/2 cup lemon juice
2 tsp lemon zest
3 egg yolks
1/3 cup sugar
1/4 cup corn flour
1 Tbsp butter/margarine
3/4 cup water

Topping:
5 egg whites
1/4 cup caster sugar
1/4 tsp vanilla

To Make:

Heat oven on Bake to 180 degrees celcius

Pastry: Sift flour, salt and sugar in to a bowl. Add butter/margarine and press into breadcrumbs. Add vanilla, water and egg yolks. Mix together using a fork until just combined then use hands to knead in to a soft smooth ball of dough. Place in fridge for at least 30 mins. Roll out pastry to about 4mm thickness and line a flan tin (can be ceramic flan dish). Bake blind for 20 minutes. Remove baking blind material and bake for 1 minute. Meanwhile make filling and topping

Filling: Combine lemon juice, lemon zest, sugar, water and cornflour in a pot. Heat on moderate heat until thick and smooth, stirring constantly. Remove from heat and stir in butter/margarine and egg yolks until combined. Pour into cooked pastry case.

Topping: In a large bowl, whisk together vanilla and egg whites until soft peaks form (not dry) form. Whisk in sugar tablespoonfuls at a time. Spread evenly over the top of filling in pastry case and bake for 10 minutes.

Enjoy.

   Special Lemon Meringue Pie made for Wade and Trystan's double trouble party