Lemon Meringue Pie


Am I not lucky? Of course I am. I thought about a recipe and I couldn’t find it at home. But somebody up there really loves me. And it is not chance that brought me the recipe I wanted. I guess what I wish for comes true. Sooner or later. I really love cooking so this wish came true, as I wanted it with all my heart and for a long time. At least I haven’t bumped into it at Christmas!😉

This is another English pie, made with digestive biscuits for a new twist. Originally it is made with shortcrust pastry but… if you are tired or not in the mood for too much cooking, cut straight to the biscuits. Lemon is another fruit that deserves a recipe too. In Romania it is seen as a flavoury thing in other sweets but I am glad to discover new ways of cooking it entirely. Plus, it makes your mouth water. I know I love it, the sour taste of lemon with the sweetness of the meringue. One more thing before I write down the recipe: it was taken and tested soo many times from ”Original Card from Delicious Meals Made Easy”, Group 11, Sweet Pies & Tarts

LEMON MERINGUE PIE

Preparation time: 20 min plus chilling      Cooking time: 40 min

Makes 8 slices

Ingredients:

  • 225 g (8 oz) digestive biscuits, crushed
  • 50 g (2 oz)  butter, melted (please do not use margarine, you deserve the real thing)
  • juice and finely grated rind of 3 large lemons
  • 4 tablespoons cornflour (you can use plain flour as replacement)
  • 50 g (2 oz) caster sugar (or icing sugar or granulated one if you don’t have or can’t find caster sugar)
  • 3 egg yolks
  • 3 egg whites
  • 100 (4 oz) caster sugar
  • 1/4 teaspoon vanilla essence

Method:

  • Preheat the oven to 170 °C/ 325 °F/ gas 3. Put the crushed biscuits in a mixing bowl. Add melted butter and mix well with a wooden spoon. Firmly press the biscuit mixture into base and up the side of a 23 cm (9 in) flan dish.
  • For the filling, mix together the lemon juice, rind and cornflour in a large bowl. Bring 450 ml (3/4 pint) water to the boil in a pan. Stir enough of the water into the cornflour mixture to make a smooth paste.
  • Return mixture to pan. Cook over a low heat, stirring, until thickened. Stir in caster sugar. Cool slightly, then beat in egg yolks. Pour onto base.
  • For the meringue, put the egg whites in a clean bowl. Whisk with an electric whisk until soft peaks form. Whisk in two-thirds of the sugar, a little at a time, until stiff peaks form. Fold in the remaining sugar and vanilla essence.
  • Spread meringue over filling. Swirl surface with the back of a spoon. Bake for 40 minutes, or until golden. Allow to cool, then chill until required.

Bon appetite!

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