Lemon Meringue Pie
Ingredients
- 8 ozs shortcrust pastry
- 3 tbsp flour
- ¾ cup sugar
- 3 egg yolks
- ¾ cup water
- 2 lemons (grated rind and juice)
- 1 oz butter or substitute
- 3 egg whites
- 6 tbsp sugar
Instructions
Pastry
- Roll out pastry to fit 8 or 9 inch tart-plate
- Glaze edges
- Prick pastry well
- Bake in hot oven for 15 - 20 mins
Filling
- Blend flour and sugar in saucepan with egg yolks, water and lemon juice
- Stir over low heat until mixture boils and thickens
- Blend in butter and lemon rind and let cool
- Spoon into cool pastry case
- Top with meringue
Meringue
- Beat egg whites until stiff and dry
- Add 6 tbsp sugar gradually, beating well after each addition
- Pile on top of lemon filling
- Bake in slow oven until meringue is lightly brown
