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Lemon Meringue Pie
From the Kitchen of Sharmagne Leland-St. John
2 1/2 tablespoons corn starch
1 tablespoon flour
1 cup cold water
4 tablespoons lemon juice
1 lemon rind, grated
3/4 cup caster sugar
A pinch of salt
1 tablespoon butter
2 eggs, separated
1 9 inch pastry shell, baked
4 tablespoons powdered sugar, sifted
Mix the cornstarch and flour and a little water until creamy.
Stir in the remainder of the water, lemon juice, grated rind, caster
sugar and salt. Place in the top of a double boiler stirring
constantly until thick and boiling. Still stirring, cook gently
for 8-10 minutes then remove from heat. Cool slightly. Add
the butter stirring until dissolved. Beat the egg yolks until
light yellow and add to mixture. Stir over boiling water for
3 minutes. Pour into pastry shell. Beat the egg whites
until they form stiff peaks. Fold in the powdered sugar and a
squeeze of lemon juice. Pile roughly over the pie filling.
Bake in a slow oven at 350 degrees for about 15 minutes, or until
meringue is set. Cool at kitchen temperature out of draught.
Serves 6.
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