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Classic Lemon Meringue Pie

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March 6, 2013 by marksetchfield

imageServes 6, prep time 45 minutes, cooking time 1 hour 25 minutes

INGREDIENTS
For the base
1 packet of pre-rolled short crust pastry

For the filling
2 lemons zest
Juice of three lemons
2 tbsp cornflour
3 egg yolks
1 whole egg
Juice of an orange
Little water

For the meringue
3 egg whites
6oz of golden caster sugar

Chefs says: I use pre-made pastry for speed, you’ll need some foil and dried pasta to bake the case blind, this precooks the pastry ready for the filling to be added.

METHOD
Grease a flan dish and line with the pastry, making sure the pastry is pushed into the corners, prick the base with a fork. Trim off any excess pastry and line with tin foil, place the foil shiny side up and fill with dried pasta. Place in the oven at 180 degrees for fifteen minutes. After fifteen minutes remove the foil and cook for another ten minutes. Remove from the oven and allow to cool. In a pan mix together the cornflour sugar and lemon zest. Squeeze the lemons and orange into a measuring jug, top up the juice with water to 200ml. Add the juice to the mix, stir and gently heat, once the mixture becomes hot add the egg yolks and keep stirring. Finally add a whole egg to the mixture and it should now start to thicken. Remove from the heat and pour into the pastry case and allow to set in the fridge. In a large bowl add the three egg whites, and with an electric whisk start to whisk. The eggs should start to form as this happens and 1 ounce at a time of sugar and keep whisking. Once all the sugar is added keep mixing until the eggs are thick with a silky texture and should form soft peaks. Pour the mixture onto the set lemon base and even out with a fork until the base is evenly covered. Use a fork to form the eggs into peaks around the entire base. Bake at 150 degrees for 1 hour until the meringue starts to turn a golden colour. Once cooked remove form the oven and allow to cool, dust with icing sugar and serve the master piece!

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