My mother visited last weekend, and as it has been most of the winter, it was very wet and very windy. So we chatted and drank coffee. We got talking about my blog and latest posts. I talked about the lemon curd I had just made… “oh my favourite is Lemon Meringue Pie” she says… that throws me back to sunday dinners, roast meals followed by home made lemon meringue pie. Great memories, and with an offer of mum to make one ready for dinner later that evening, how could I refuse.
So off to the kitchen we went. Tis is a lemon meringue pie, without the “pile it high” or anything fancy, it is a basic family recipe which works and makes a perfect pie.
We cheated and used a pre prepared savoury flan dish I had in the cupboard. This allowed us to get back to drinking coffee sooner.
for a 9 ” pie, serving 6
For the filling
2 large lemons
2 egg yokes
75g caster sugar
For the meringue topping
3 egg whites
11g caster sugar
For the filling, add the lemon juice and rind with cornflower in a small bowl and blend together.
Bring the water to boil and add to the cornflower mixture and stir, then place the mixture back into the pan and gently boil until you have a thick custard.
Mix in the egg yolks and caster sugar, take the pan off the heat when thickens and leave to cool.
To make the meringue – whisk the egg whites until stiff, then add the sugar a little at a time.
Place the custard mix into the flan dish, pile the meringue mix on top.
Place in the oven, 150c/300f, gas mark 2 for around 45 minutes, or until the meringue goes nice and brown.