Lemon Meringue Pie
It’s lemon season in our backyard, lemon tree is going crazy! I made amazing use of home lemons and it was heaven! Have to mention, it is so difficult to capture that last moment when the pie just comes out of the oven- ready to eat, but because no one can wait for these photographs to be taken, usually attacked and gone. Hope you can enjoy the making of it though!!
Ingredients Base 2 ½ cups Self raising flour 2 Tbsp. of salt 2 Tbsp. Sugar 150g soft butter ¼ cup cold vodka ¼ cup cold water Filling ½ cup cornflour 1 cup caster sugar ½ cup fresh lemon juice 1 ¼ cup water 2 teaspoon grated lemon rind 60g unsalted butter
Meringue 3 egg whites ½ cup caster sugar Method
Sift flour together with salt and sugar, rub in butter. Add vodka and water to make ingredients cling together. Press dough into ball; knead gently on floured surface until smooth. Cover, refrigerate for 30min.
Roll dough on floured surface until large enough to line prepared tin. Lift pastry into tin ease into side & trim edges. Line pastry with paper, fill with dried beans. Bake in 180 degree oven 10min. Remove paper and beans; bake further 10min until lightly brown. Let it cool. Spread filling into pastry case, top with meringue. Bake moderate oven 5 min until meringue is lightly browned. Filling: Combine cornflour and sugar in pan, gradually stir in juice and water, stir until smooth. Stir over heat until mixture boils and thickens. Reduce heat, simmer, stirring for 30 seconds. Remove from heat, quickly stir in rind, yolk and butter, stir quickly until butter is melted. Cool to room temperature. Meringue: beat egg whites in small bowl until soft peaks form; gradually add sugar beating until dissolved after additions.











