Glynne's Lemon Meringue Pie

* Exported from MasterCook *

GLYNNE'S LEMON MERINGUE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortcrust Pastry-----
8 oz Self Raising Flour
4 oz Margarine
Grated Rind Of 1 Orange
1 Egg -- beaten
2 oz Caster Sugar
Enough Water To Form A Ball
Dough
Filling-----
Juice And Grated Rind Of Two
Lemons
4 tb Cornflour -- (approximately)
2 Eggs
2 oz Caster Sugar
Water

* This is enough for two bases I normally make a pear
custard tart with the second base)

Rub the margarine into the flour until it's like bread
crumbs add the orange rind caster sugar and mix well.
Add the beaten egg and mix well . Add
enough water
( give it a chance to soak in ) a tablespoon at a time
to make a ball. Cover
with clingfilm and refrigerate for at least 1/2 hour.

Put the juice and rind of the lemons into a measuring
jug and make up to just less than half a pint with
some water. Put the cornflour into a cup and mix with
a couple of tablespoons of the lemon mixture until it
is smooth
. Pour the cornflour mixture and the rest of the lemon
and water into a saucepan. Heat over a medium heat
stirring continuously until the mixture is
thick ( it does turn out very thick but don't worry )
and the cornflour is cooked out. Allow to cool
stirring occasionally .

Get the pastry from the fridge and roll out and line
an 8 in flan case/ pie dish , I'm not sure what you
call it , and prick the base with a fork. Bake the
pastry blind , lined with foil & baking beans, for 15
mins in a hot oven ( 180-200 C) so that it doesn't
rise too much but is golden.

Remove the base from the oven.

Separate the two eggs , retain the whites , and beat
the yolks into the lemon mixture until smooth . Beat
the sugar into the lemon mixture until smooth . Fill
the pastry case with the lemon mixture . Add a
tablespoon of sugar to the egg whites and whisk until
it forms peaks fold in the rest of the caster sugar
and pile on top of the pie. Bake in the oven until the
meringue is nicely brown . Serve hot or cold.

I have also tried this with oranges ( made up to 1/2
pint with orange juice rather than water) and lemon
zest in the pastry.

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