Lemon Meringue Pie

Lemon Meringue pie is one of our favourite desserts here at spanishchef. We make it on a regular basis and our Spanish friends simply love it. Normally, you would make it in a normal round dish, but when we make it, we have to use a large oblong tray as our gusts usually average twenty. The meringue is believed to have been invented by a Swiss pastry-cook called Gasparini in 1720. It quickly became a favourite of the French court and Marie-Antoinette was apparently so fond of it that she used to make it with her own regal hands!

1 1/2 cups plain flour
3 teaspoons icing sugar
140g butter
1 egg yolk, lightly beaten
2 tablespoons water, approximately

FILLING

1/2 cup cornflour
1 cup castor sugar
1/2 cup lemon juice
1 2/4 cups water
2 teaspoons grated lemon rind
3 egg yolks
60g unsalted butter

MERINGUE

3 egg whites
1/2 cup castor sugar

Lightly grease 24cm flan tin. Sift flour and icing sugar into bowl, rub in butter. Add yolk and enough water to make ingredients cling together. Press dough into ball, knead gently on lightly floured surface until smooth; cover, refrigerate 30 minutes.

Roll dough on lightly floured surface large enough to line prepared tin; trim edges. Place tin on oven tray, line pastry with paper, fill with dried beans or rice.

Bake in moderately hot oven 10 minutes, remove paper and beans, bake further 10 minutes or until pastry is lightly browned; cool to room temperature.

Spread filling into pastry case, top with meringue. Bake in moderate oven about 5 minutes or until meringue is lightly browned. Stand 5 minutes before serving.

Filling: Combine cornflour and sugar in pan, gradually stir in juice and water, and stir until smooth. Stir over heat until mixture boils and thickens (mixture should be very thick). Reduce heat, simmer, stirring 30 seconds. Remove from heat, quickly stir in rind, yolks and butter, stir until butter is melted; cover, cool to room temperature.

Meringue: Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions.

These meringue pies can be made using any type of fruit filling your prefer. Orange is very popular, but peach, pinaepple and mango are very good also.

Dessert Recipes with Bill & Sheila

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