Lemon Meringue Pie

By Lynn Aoki
100g (4oz)  plain flour
(no raising agent)
Pinch of salt
25g (1oz) Lard
25g (1oz) Margarine
1 tablespoon of cold water to mix
1 level tablespoon sugar

Mix flour and salt in bowl
Rub in the lard and margarine

Using a knife to cut and stir
mix with cold water to form a stiff dough
Turn dough on to a floured board
or work top and roll out
Chill pastry before use

100g (4oz) Short crust pastry

2 eggs (medium) separated.
200g (8oz) caster sugar(fine granulated)
Juice and grated rind of 1 lemon
125ml (1/4 pint) boiling water
25g (1oz) cornflour

Line an 18 cm (7 inch) flan tin with pastry.
Bake 'blind'
Beat egg yolks with 100g (4oz) sugar
Add lemon juice,grated rind and boiling water
Blend in the cornflour mixed to a smooth
with cold water
bring to the boil,stirring well
Pour into the baked flan case
Whisk egg whites stiffly
gradually beat in the remaining sugar

Spread over the flan and bake until crisp
and pale golden brown
at 150 deg C.300 deg F,
Gas mark 2 for 25-30 minutes.

And that's all there is to it!?     Enjoy!

Lynn explains,
"I just realised you may not understand
what baking "blind"means!
Don't want ye staggering
about the kitchen in a blindfold now
do we!     LOL!"

This is the BAKING BLIND method...
Line flan case
Cover pastry with greaseproof paper
and weigh down with rice or beans
Bake for 20 minutes
Remove paper, beans and flan ring
Return to the oven for a further 5 mins
until crisp and firm
(same temp as pie)

Lynn's Page
The Tunnels Cookbook Index