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Lemon Meringue

Lemon Meringue

 Prep.Time: 15-20 min
 Cook.Time: 30-45 min
 Difficulty: Medium
 8-10 Slices


 Medium Saucepan
 23cm/9" Flan Case
 Large Mixing Bowl
 Small Bowl
 Balloon Whisk
   or Hand Blender
 Baking Beans
 Baking Paper


 150g/6oz Plain Flour
 75g/3oz Butter or Spread
 1 Egg Yolk
 1 tsp Caster Sugar
 2 Tbsp Cold Water
 Lemon Filling
 25g/1oz Caster Sugar
 2 Lemons
 290ml/½pt Milk
 2 Egg Yolks
 25g/1oz Cornflour
 100g/4oz Caster Sugar
 3 Egg Whites
 Extra Sugar for topping


Rub flour and butter together until it resembles breadcrumbs.
Add the sugar.
Mix the egg yolk and water together in a small bowl then add to the mixture.
Mix all ingredients together to form a firm dough.
Place in fridge for 30 minutes to rest.
Preheat oven to 190ºC / 375ºF / Gas Mark 5.
Liberally grease the flan tin with butter then line the bottom with baking paper.
Roll out pastry and line flan tin, pressing into the corners and edges gently.
Cover with baking paper and add baking beans.
Place on a high shelf in the oven and bake for 15 minutes.
After 15 minutes, remove beans and baking paper and return to the oven for 5 minutes.
Lemon Filling
Turn the oven down to 170ºC / 325ºC / Gas Mark 3.
Mix the cornflour with 3 Tbsp of the milk to a smooth paste.
Heat the remaining milk in a saucepan until it is steaming but not boiling.
Pour the milk onto the cornflour mixture and stir well.
Return the mixture to the saucepan and boil for a couple of minutes, stirring constantly.
Stir in the sugar, then remove from the heat and allow to cool a little.
Using a fine grater, gently grate the lemons to remove the zest.
Using a juicer, extract the juice from the lemons.
Add the grated zest and extracted juice to the cooling milk and beat well.
Beat in the egg yolks.
Pour the mixture into the pastry case and place in the centre of the oven for 5 minutes.
After 5 minutes, gently shake flan tin to see if it has set, if not, return to the oven for 5 more minutes.
Repeat until set then remove from oven.
Whisk the egg whites until stiff.
Add a little of the sugar and whisk again.
Add the remaining sugar and fold in.
Whisk until stiff and firm.
Spoon mixture onto the pie and spread to the edges, making sure that the filling is completely sealed in.
Make peaks in the meringue by swirling with a spoon.
Sprinkle a little extra sugar over the top of the meringue.
Place in the oven for 5 minutes or until the meringue has browned a little.
Allow to cool slightly.
Can be eaten hot but is best served chilled.

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