I love this recipe, it reminds me of my granny sadly no longer with us. A few years ago my mother gave me my grannies wee journal that had all her recipes in it .And I always remember her lemon meringue pie, when we went for sunday dinner as children that was always on the menu ,once you walked in the house you could smell it, no need to ask ..so I,d like to share with you's hope you enjoy!!!! x
Pre-heat the oven to 180c/350f. For the base use a 8 inch spring release baking tin.
To make the pastry sieve flour, salt and baking powder into a bowl ,add to that the butter and rub in the butter until the mixture resembles bread crumbs . Add sufficient water to make a soft dough.
Transfer the dough to a lightly flour surface ,lightly knead ..Roll out to the shape of your tin . Line the pastry with parchment paper and on top of that add the blind baking beans so the pastry does not rise in the middle . Bake in the oven for 10 minutes just until the pastry is turning a slight golden colour . When done remove the parchment paper and baking beans.. set a side until you make the lemon filling. Reduce the temperature of your oven to 150c/300f for the meringue..
FOR LEMON FILLING = put cornflour, caster sugar, lemon rind into a saucepan. pour in a little water and blend to a smooth paste. Gradually add the remaining water and lemon juice. Bring to the boil on medium heat stirring constantly. Reduce heat and simmer gently for 1 min until smooth and glossy. remove from heat and beat in the egg yolks one at the time, then beat in butter .put saucepan in a bowl of cold water to cool filling, when cool,soon mixture into the pastry case that had been prepared earlier.
TO MAKE MERINGUE = using electric whisk beat the egg whites and cream of tartar in a large bowl, until thick and soft peaks form. Gradually add the caster sugar, the mixture should be glossy and firm. spoon meringue over filling to cover completely, swirl the meringue into peaks with the back of a large spoon and sprinkle with granulated sugar.
bake in the preheated oven for 20 to 30 mins until meringue is crisp and golden colour. leave to cool before serving. WALAAAAA!!that's it ENJOY xx
JUST WANT TO MAKE A NOTE USE EGGS AT ROOM TEMPERATURE THE MERINGUE WILL RISE FAR BETTER......