Delia Smith Lemon Meringue Pie Food
LEMON MERINGUE PIE
Make and share this Lemon Meringue Pie recipe from Food.com.
Provided by SharleneW
Categories Pie
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- In a medium-size heavy saucepan, combine 1 cup of sugar, the cornstarch, and salt.
- Mix until well blended.
- Gradually add the boiling water, stirring constantly and cook over moderate heat until the mixture thickens.
- Add the lemon rind and juice and stir.
- In a small bowl, beat the egg yolks until foamy.
- Add a small amount of the hot lemon mixture to them, stirring constant.
- Then pour the egg mixture into the lemon mixture in the saucepan, stirring.
- Add the butter and continue cooking, stirring, until the mixture is very thick.
- Pour into baked pie shell.
- In a medium-size mixing bowl, beat the egg white with an electric mixer until thickened.
- Gradually add the remaining 6 tablespoons sugar and beat until stiff peaks form.
- With a spatula, cover the pie with the meringue, being careful to seal all the edges.
- With a spoon, make a few peaks in the meringue.
- Bake just until the top has browned slightly, about 10 minutes.
- Cool completely before serving.
Nutrition Facts : Calories 430.6, Fat 16.7, SaturatedFat 5.8, Cholesterol 115.9, Sodium 323.6, Carbohydrate 66.5, Fiber 0.7, Sugar 46.5, Protein 5.2
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- Rub the butter into the flour, adding a good pinch of salt, then stir in the icing sugar. Mix the egg yolk with 2 tablespoons of cold water and stir in with a knife, adding extra water if necessary (or if not using the egg yolk), then bring the dough into a ball by hand. Flatten into a disc, wrap and chill for at least 30 minutes.
- Roll out the pastry on a floured surface and line a deep 23cm flan tin, pressing in well and trimming off the excess pastry. Chill for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
- Fill the pastry case with a sheet of crumpled baking paper and baking beans and bake blind for 15 minutes on a baking tray. Remove the paper, press the pastry down gently and return to the oven to bake for 7-10 minutes until pale golden and crisp. Remove and cool.
- Meanwhile, finely grate the zest from 4 lemons (see tip below, if you want to make a candied lemon zest garnish with the rest of the zest). Put the grated zest in a saucepan with the cornflour and caster sugar. Squeeze the juice from the lemons – you need 175ml for a good balance of sweet and sharp, so measure this into a measuring jug, then make up to 375ml with water. Gradually add to the pan, stirring or whisking until smooth. Bring to a simmer, stirring until it thickens, then cook for 2 minutes to cook out the rawness of the cornflour. Remove from the heat and stir in the egg yolks, followed by the butter. Press through a sieve to remove the zest and any eggy bits that may have formed, then smooth into the tart case and leave to cool completely. It will only come about half-way up the pastry case, leaving enough depth to hold the meringue topping.
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