PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Dessert Recipes
CUISINE
International Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
125
ml
lemon juice
-
2
tsps
lemon zest
-
8
tbsps
corn flour
-
1
23cm pastry case, baked
-
300
g
caster sugar
-
4
eggs separated
-
0.5
tsp
salt
-
350
ml
water
-
3
tbsps
butter
-
80
ml
water
-
0.5
tsp
salt
-
100
g
caster sugar
- Preheat the oven to 170 C /Gas 3.
- Combine the 300g sugar, salt, and 350ml water in a heavy saucepan, over high heat and bring to a boil.
- In a small bowl, mix the corn flour with the 80ml water to make a smooth paste.
- Gradually whisk it into the boiling sugar mixture.
- Boil the mixture until thick and clear, while stirring constantly, then remove from heat.
- Whisk together egg yolks and lemon juice in a small bowl.
- Whisk in the egg yolk mixture gradually into the hot sugar mix.
- Return pan to the heat and bring to a boil, while stirring constantly.
- Remove from heat and stir in the zest and the butter.
- Place the mixture in the refrigerator and cool until the mix is just lukewarm.
- Combine egg whites and salt in a large glass or metal bowl and whip until foamy.
- Add 100g sugar gradually while continuing to whip until whites form stiff peaks.
- Stir about 180ml of the meringue into the lukewarm filling then spoon the filling into the baked pastry case.
- Cover the pie with the remaining meringue and bake in a preheated oven for about 15 minutes, or until the meringue is slightly brown.
Cool the pie on a rack for at least 1 hour before cutting.
KEYWORD
not defined