The last Lemon Meringue Pie Recipe

Lemon cake is famous a traditional British dish. Unfortunately, the lemon cake fashion in recent years, but I'm glad to see that it returns to the menu. This recipe for Lemon Meringue Pie is quick and easy to do. If you are in a hurry, then bought a business based on pasta, but for best results, there is nothing like homemade pastries.

This is my recipe and is very lemony, as I like a strong taste. If you are less of a lemon taste like and slightly reduce the lemon juice and replace with water.

Preparation time: 30 minutes

Cooking time: 50 minutes

Mass: 30 minutes

Total time: 1 hour 50 minutes

Yield: 8 servings

Ingredients:

• 9 "Fall / 23cm broken baked
• 10 oz / 300 g butter - recipe here
• For the filling
• 3 tbsp cornstarch / cornflour
• Water ¼ pt / 150ml
• Juice and zest of lemons 4 unwaxed
• Sugar 4 oz / 110g
• 3 large egg yolks + 1 whole egg
• 2 tablespoons butter, softened
• For the meringue
• 4 large egg whites
• 7 oz / 200g caster / powdered sugar
• 2 teaspoons cornstarch / corn flour

Preparation:

Preheat oven to 200 ° C / 400 ° F / Gas 6

• Pie Box
• Roll out the pastry and line A "plate / 23cm cake 9 Place a sheet of parchment paper / baking and fill with baking beans. Baking 15 minutes or until crust is removed pale golden. Beans and bake for another 5 minutes. Reduce the oven temperature to 350 ° C / 175 ° C / Gas 4
• Filling
• In a medium saucepan combine corn flour / corn flour with water, lemon juice and zest and slowly bring to a boil, stirring constantly, the mixture begins to thicken.
• Once fat, sugar and mix well.
• Remove the pan from heat and let cool slightly.
• After cooling, add the egg yolk and whole egg and beat well until the yolk is included, then beat in the soft butter. Pour. Into the prepared cake pan
• The meringue
• In a clean whisk, bowl mount the egg whites with an electric mixer or by hand, until the whites begin. Sugar, a few tablespoons at a time, beating constantly until half the sugar. Add the cornstarch, stir again. Finally, add the remaining sugar gradually while beating. You should have a very thick ice in the container.
• Stack the egg whites until stiff in the lemon filling from the edges, then fill in the middle. Brush the surface of the meringue to create soft peaks. Bake in the middle of a preheated oven for about 20 minutes or until golden brown and crispy meringue. Remove from oven, let cool in the pan for 30 minutes, then remove from the mold and eat as soon as possible. Best eaten the same day.