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Lemon Meringue Pie
Preparation info
- Difficulty
Easy
Appears in
Published 2014
This is a particularly foolproof version of an American classic. It makes a large pie - you will need a pre-baked 23 cm (9 inch) shortcrust shell. If this seems too much use half the quantities in an 18 cm (7 inch) shell, but as the pie tastes equally good hot or cold there is usually no trouble with leftovers.
Ingredients
1 23 cm 9 inch 4
Method
To make the pie filling, beet egg yolks vigorously with sugar, adding the strained juice and grated rind of the lemons. Cook in the top of a double boiler over barely simmering water till thick. Beat the egg whites till stiff and dry with the remaining sugar. Take about half the egg whites and fold into the lemon custard mixture. Pour into the pie shell. Cover with the rest of the egg white, sp