Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: Serves 6
Ingredients: ½ teaspoon cornflour (cornstarch), extra; 30 g (1 oz/¼ cup) cornflour (cornstarch); 185 ml (6 fl oz/¾ cup) lemon juice; 230 g (8½ oz/1½ cup) caster (superfine) sugar; 30 g (1 oz/1¼ cup) plain (all-purpose) flour; 6 eggs, separated; 40 g (1½ oz) unsalted butter, chopped; 3 teaspoons finely grated lemon zest; 345 g (12 oz/1½ cups) caster (superfine) sugar, extra; 2 tablespoons icing (confectioners’) sugar; 185 g (6½ oz/1½ cups) plain (all-purpose) flour; 125 g (4½ oz) unsalted butter, chilled and cubed; 60 ml (2 fl oz/¼ cup) chilled water

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

185 g (6½ oz/1½ cups) plain (all-purpose) flour
2

Pie
Vegetarian

Method

Sift the flour and icing sugar into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture forms a firm dough. Add more liquid if the dough is too dry. Turn onto a lightly floured surface and gather together i