One of my Dad’s favourites. Two ways to cook this – one way is low and slow, so that the meringue is crisp all the way through (mum did this!) or cook it hotter for about 20 minutes so that the meringue is brown on top, but soft sweet marshmallow inside. Both good, but crisp preferred by me.<\/p>\n\n\n\n
225g shortcrust pastry<\/p>\n\n\n\n
Lemon filling:
Juice and grated rind of 3 large lemons
4tbl cornflour
50g caster sugar
300ml water
3 egg yolks<\/p>\n\n\n\n
Meringue:
3 egg whites
100g caster sugar
vanilla essence, if making a soft meringue<\/p>\n\n\n\n
First, line a 23cm round flan dish with shortcrust pastry. <\/p>\n\n\n\n
Mix the lemon rind and juice with the sugar, water and cornflour. heat in a nonstick pan until thickened. (taste and tweak the filling here). Cool slightly and beat in the egg yolks. Pour on to the pastry case. Should fill the case. <\/p>\n\n\n\n
for the meringue -put the egg whites in a clean dry bowl and whisk till soft peaks. add the sugar and mix. add to the top of the pie. <\/p>\n\n\n\n
Bake for 15-20 minutes at 170\u00b0c till golden brown, if you like it soft. <\/p>\n\n\n\n
Bake for 2 hrs at 150\u00b0c and leave to cool in the oven if you like it crisper. <\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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