Recipes
Grandma Bird's lemon meringue pie
Ingredients
- Base:
- 2 sheets puff pastry, defrosted and cooked blind in a pie dish
- Filling:
- 1 cup water
- 1 dessertspoon butter
- 1/2 cup sugar
- 4 tablespoons cornflour
- Extra 4 tablespoons water
- 2 egg yolks, beaten
- Juice of 3 lemons
- Lemon rind
- Topping:
- 2 egg whites
- 1/2 cup sugar
Method
- Preheat oven 180C
- Place the puff pastry in a pie dish and cook blind according to the package instructions.
- Meanwhile, put 1 cup water, butter and sugar in saucepan. Place on medium heat until butter is melted and sugar is dissolved.
- In a separate bowl mix the cornflour with 4 tablespoons of water and add to the butter and sugar mixture. Beat with a whisk over medium heat until thickened. Stand and cool for 10 minutes.
- In another bowl add a spoonful of the thickened butter and sugar mixture to the beaten yolk and stir to combine. Add this to the remainder of the butter and sugar mixture along with the lemon juice and rind. Put back on heat and stir until smooth.
- Whip egg whites with 1/2 cup sugar until stiff peaks form.
- Fill pie dish with lemon filling. Spread meringue evenly over lemon filling and cook until golden.
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I take my comment back, your Gran would know prepaird sheet pastry.
I am sorry I did not realise you were only 13.
Keep up the great work, maybe one day we will see you on Master Chef.
The world always needs good food!
Hugs
Jim