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Desserts
Lemon Meringue Pie
Preparation time: 80 minutes
Makes 8–10 slices
Dough ingredients
275 g flour
150 g butter
25 g caster sugar
2 egg yolks
20–30 g cold water
Filling
Juice and zest of 4 large lemons
75 g cornflour
500 ml water
5 egg yolks
175 g caster sugar
Ingredients: for the meringue topping
5 egg whites
275 g caster sugar
Accessories
Saucepan
Fluted flan dish 25 cm, height
3.25 cm
Method
Rub the butter into the flour until the
mixture looks like fine breadcrumbs.
Stir in the caster sugar. Mix in the egg
yolks and cold water and bring together
to form the pastry. Cover in cling film
and place in the refrigerator for 30
minutes.
To make the filling mix the lemon juice,
lemon zest and cornflour together.
Bring the water to simmering point on
the hob and stir in the cornflour
mixture. Stirring constantly, continue to
simmer until a thick custard is formed.
Then mix the sugar and egg yolks and
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stir into the custard. Bring back to
simmering point, then take off the heat
and leave to cool.
Roll the pastry out and use to line the
fluted flan dish. Pour the lemon custard
into the pastry case and spread it out
evenly.
Whisk the egg whites in a large clean
bowl until they form stiff peaks. Then
whisk in the sugar a spoonful at a time,
whisking well after each spoonful until a
thick glossy meringue is achieved.
Spoon onto the lemon mixture and
bake.
Recommended settings
Oven function: Automatic programmes
Programme: Dessert \ Lemon meringue
pie
Shelf level: see display
Duration: approx. 55 minutes
Alternative settings
Oven function: Intensive bake
Temperature: 180 °C
Pre-heat: yes
Heating-up: rapid
Crisp function: On
Shelf level: 1
Duration: approx. 45 minutes
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