Lemon Meringue Pie

Welcome to one of this month’s healthy family recipes.

Please share your own ideas and healthy family recipes in the Healthy Family Recipes section of Candis Chat


Serves 4 – 6
Preparation time:
35 minutes
Cooking time: approximately 1 hrIngredients
LEMON PIESFor the pastry:
1 x 200g pack DS-gluten free frozen Shortcrust Pastry, defrosted

Ingredients:

For the filling:
Zest and juice of 2 lemons
25g cornflour
150ml cold water
50g caster sugar
15g butter
2 large egg yolks
Meringue:
2 large egg whites
115g caster sugar

Utensils:
Rolling pin
1 x large pie dish (20cm) or 6 x mini tartlet tins (8.5cm)
Baking tray
Greaseproof paper
Baking beans

Method:


1. Preheat the oven 190°C/ 170°fan/ Gas mark 5.

2. First make the base by dusting the work surface with cornflour or gluten free flour and kneading the defrosted pastry for 1 – 2 minutes until pliable.

3. Roll out into a circle to fit base and edges of a 20cm loose flan dish, pie dish or
6 x 8.5cm tartlet tins. Place the dish or tartlets onto a baking tray.

4. Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case blind for 10 minutes.

5. Remove the paper and beans and cook for a further five minutes at 150°C/130°fan/Gas 2.

6. Meanwhile, make the filling by placing the cornflour and sugar into a bowl. Add just enough of the cold water to mix the cornflour to a smooth paste.

7. Pour the remainder of the water and the grated lemon zest into a medium saucepan. Bring the mixture to the boil and pour this gradually on to the cornflour, mixing it all the time until it is smooth.

8. Now return all of this into the saucepan and bring back to the boil, still mixing.

9. Allow the mixture to simmer gently for around 1 minute while stirring all the time to prevent it from catching.

10. Remove from the heat and beat in the egg yolks, lemon juice and, finally, the butter.

11. Pour the lemon mixture into the cooled pastry shell and spread it out evenly.

12. For the meringue, use a large bowl and whisk the egg whites until they form stiff peaks.

13. Add a quarter of the caster sugar at a time and stir until incorporated. Spread the meringue to the very edge of the pastry rim so that it seals the edge completely.

14. With a knife you can make a few decorative swirls or you could pipe the meringue onto the pastry as shown in the picture.

15. Cook desserts for 45 minutes, until the meringue is pale beige. It should be crisp on the outside and squashy within.

16. Once cooked, take them out of the oven and leave to settle for about 20 minutes.

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