Heap the flour and baking powder on a worktop, and make a well in the middle. Put the pieces of butter in the well with the sugars and egg yolks. Draw in the flour with your fingertips, and work the ingredients together quickly to form a dough. Add more flour only if necessary. Cover the pastry, and let it stand while you make the filling. Cream the egg yolks and sugar together until pale and foamy. Thoroughly mix in the flour, and blend in the milk. Add the lemon zest.
Roll out two-thirds of the pastry and use to line an
To make a lemon meringue pie, make the lemon filling with water rather than milk, stir in a little lemon juice as well as the zest and a little melted butter. Beat together thoroughly, and stir over a low heat until the mixture thickens. Remove, and allow to cool before pouring into the pastry case. Beat 3 egg whites until they begin to firm up, then fold in
© 1995 Frances Bissell. All rights reserved.