Lemon Meringue Pie

We were watching Better Homes and Gardens last week and Fast Ed was making a lemon meringue pie. Boy was it droolworthy. Hubby commented his granny used to make it when he was a boy and that he’d love to taste it again. I’ve only made lemon meringue pie once, a very long time ago, and it was a bit of a disaster. I planned to give it another go especially for Father’s Day. Lucky we had taped the show so I was able to use the exact recipe which included making the pastry from scratch, super-easy when you have a food processor.

(Base)
100 g butter chopped

75 g icing sugar

1 tsp vanilla essence

1 egg

225 g plain flour

1 tsp baking powder

(Filling)

4 lemons zest and juice

125 g caster sugar

2 tbs cornflour

6 egg yolks

(Meringue)

6 egg whites

¼ tsp cream of tartar

250 g caster sugar

Pulse the butter, icing sugar and vanilla in the food processor. Add the egg then add flour and baking powder. While the pastry is soft line it in a tin. Freeze it for 5-10 minutes till firm. Dot the pastry all over with a fork. Bake it in a 180◦ oven for 12-15 minutes. Put the lemons, caster sugar, cornflour and egg yolks in a bowl over simmering water and whisk till it thickens. Spread it in the pastry base while it is still warm. To make the meringue beat the egg whites and cream of tartar on high speed till stiff. Add the caster sugar a tablespoon at a time till it is thick, glossy and smooth. Dollop it all over the pie and bake in a 150◦ oven for 45 minutes.