This tasty number will get you guys in the mood for spring, offering a rather sweet and zingy taste that is both a great pallet cleanser after a heavy meal or as a light dessert following a green salad. Now I have honestly never made a Lemon Meringue before but I decided to be adventurous and grabbed one of my mother’s old recipe books and decided to have a go. Well to my delight I found this recipe was rather easy and was very happy with my final dessert.
I mean who doesn’t like sharp, zesty lemon topped with fluffy clouds of meringue that offers a sweet, but yet tangy kick. This desert is great for those of you who don’t’ want to indulge in stodgy, heavy desserts or if you don’t want to spend hours in the kitchen slaving away.
Now this book was really old and I think it was given to my mother, I don’t think this edition is even in print anymore! But it was so delicious I definitely think you guys at home should try it.
• 175g (6 oz) Shortcrust Pastry made with 175g (6 oz) or you can buy readymade pastry if you are short on time.
• Finely grated rind and juice of 2 lemons.
• 100g (4 oz) granulated sugar.
• 75ml (5 level tbsp) cornflour.
• 2 eggs, separated.
• 75g (3 oz) caster sugar.
• Cream, to serve.
1. Roll out the pastry on a floured surface and use to line a 20.5 cm (8 inch) flan ring or fluted flan dish. Chill in the refrigerator for 30 minutes.
2. Bake blind in the oven at 200◦C (400◦F) mark 6 for 10-15 minutes, then remove the paper and beans and bake for a further 5 minutes until the base is set.
4. Mix the cornflower to a smooth paste with 90ml (6 tbsp) water and stir into the saucepan until well blended. Bring to the boil, stirring and cook for 1 minute, until thickened.s
5. Cool slightly, then beat in the egg yolks, one at a time.
6. Pour the warm filling into the pastry case, levelling the surface. Whisk the egg whites until stiff. Whisk in half the caster sugar until completely incorporated, then carefully fold in the remaining sugar.
7. Spoon the meringue on to the filling and spread with a pallet knife. The filling must be completely covered, but the meringue must not overlap the flan ring or removing the ring will ruin the final appearance of the pie.
Flick it up with the tip of a knife and bake in the oven at 150◦C (300◦F) mark 2 for about 35 minutes. Ease off the flan ring and serve the pie with cream.
As always please feel free to leave your comments below!
By James Busby