Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: Yield: 12 from 25 x 3.25cm deep (9½ x 1½ inch deep) flan tin with removable base.
Cuisine: United Kingdom
Ingredients: 200 ml (7 fl oz) milk; Beaten egg for brushing; 2-3 tablespoons single cream; 6 egg whites; 6 egg yolks; 4 lemons, zest and juice; 25 g (1 oz) cornflour; 175 g (6 oz) plain flour; 100 g (3½ oz) unsalted butter; 125 g (4 oz) sugar; Pinch of salt; 175 g (6 oz) caster sugar; 50 g (2 oz) butter; 1 egg yolk; 50 g (2 oz) icing sugar

Preparation info

Yield:
12
from 25 x 3.25 cm deep ( 9½ x 1½ inch deep) flan tin with removable base.

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Soft, lemony filling is topped with a marshmallowy meringue, set in a crisp pastry crust to make the perfect contrast of flavours and textures.

Ingredients

Pastry

100 g (3½ oz) unsalted butter
50 g (2

Europe
United Kingdom
Vegetarian
Pie

Method

Preheat the oven to 350°F/180°C/Gas 4 then turn down to 300°F/140°C/Gas 2. Grease a flan tin.

Making Pastry

Beat the butter and sugar in a mixer (or blend in a food processor) till light and fluffy. Add the egg yolk and beat for a minute to