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Lemon meringue pie

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 50 minutes
 
Ingredients (serves 6):


Method:

N.B.: 40 minutes cooking time + 10 minutes for meringue.

Make the pastry:
Mix the flour, sugar and salt together in a bowl.
Make a well in the middle and add the butter and egg whites and yolk. Rub in with fingers until mixture has consistency of breadcrumbs, then make into a ball and roll out onto a floured work surface.
Line a greased oven-proof flan or pie dish.

Make the filling:
Mix the almonds, egg yolks and whites, butter and grated zest and juice of lemons in a large bowl with a wooden spoon.
Pour onto pastry in pie dish.
Cook in oven for 40 minutes at 150°C (Gas Mark 2).

Make the topping:
Once the pie is cooked, brush the top with the lemon jelly. Beat the egg whites until stiff and white, adding the sugar little by little.
Cover top of pie with meringue and use a fork to give height.
Put back in oven for a further 10 minutes until meringue is browned.
Serve cold.
Advice: To make things easier, prepare the pie the night before and leave the meringue until the last minute.

User comments

 
another free recipe every day






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