September 09, 2013 14:23
in Recipes by Nea ::
Tracey's famous Bush Lemon Meringue Pie is a fail-proof all-time favourite recipe. Try your hand at making it or come A World Apart where it will be available for you to enjoy!
Preparation time: 20 minutes
Total cooking time: 35 minutes
Serves: 6-8 pieces
Oven: preheat to 200 degrees Celsius
Make your own sweet pastry pie crust in advance, or buy one premade from your baker
½ cup cater sugar
1/3 cup cornflour
1 cup water
grated rind of 2 lemons
½ cup lemon juice
3 eggs, separated
1 tablespoon butter
½ cup cater sugar, extra
To make filling:
Combine ½ cup sugar with cornflour in a pan. Stir in water lemon rind and juice.
Cook, stirring constantly ( a whisk is good) over a moderately low heat until thickened. Reduce heat and simmer 2-3 minutes.
Remove from heat. Beat eggs in a small cup, stir in a little bit of hot mixture, then return all to pan.
Cook, stirring for another 2-3 minutes.
Stir in butter. Sit on cool stove.
To make meringue:
Use very clean bowl (I prefer glass/Pyrex) and beaters.
Beat egg whites until really stiff.
Add extra caster sugar (1/2 cup) only a tablespoon at a time, and beat for 2 minutes in between. If you are patient, this will create stiff peaks.
Assemble pie with curd in pastry shell, and meringue on top.
Cook in oven on a flat tray for easier removal. Cook for 10 mins, or until golden on top of meringue.
Cool pie. Serve cold with a dollop of fresh cream.