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Desserts
Lemon Meringue Pie
Preparation time: 80 minutes
8–10 slices
Pastry ingredients
275 g plain flour
150 g butter or margarine
25 g sugar
2 egg yolks
20–30 g cold water
Filling ingredients
Juice and zest of 4 large lemons
75 g cornflour
500 ml water
5 egg yolks
175 g sugar
Ingredients for the meringue topping
5 egg whites
275 g sugar
Accessories
Saucepan
Fluted flan dish 25 cm, height
3.25 cm
Preparation
Rub the butter into the flour until the
mixture looks like fine breadcrumbs.
Stir in the 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 cooktop 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 evenly onto the lemon mixture
and bake.
Recommended settings
Oven function: Automatic programmes
Programme: Desserts \ Lemon
meringue pie
Shelf level: See display
Programme 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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