Lemon meringue pie recipe

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For this excellent lemon meringue pie recipe, you will need:

1 x 8" baked pie shell cooled

For the lemon filling:

yolks of 3 large eggs (save the whites for the meringue)
4 teaspoons grated lemon rind
6 tablespoons fresh lemon juice
6 tablespoons cornstarch
1/2 teaspoon salt
2 cups water
2 tablespoons butter or margarine
1 cup white sugar for lemon filling
1 teaspoon pure lemon extract

And for the meringue:

3 egg whites
6 tablespoons of caster sugar
1/2 teaspoon of white vinegar
1 tsp corn starch
1 teaspoon pure vanilla extract

Use ready-made pastry for the pie crust, or make you own by following the recipe here. You will only need 2/3 of the amount of ingredients as you will not need a lid for this pie.

Bake the pie crust “blind” at 200°C (400°F) for 10 minutes. In a small non-stick saucepan, mix together and bring to boil the cornstarch, salt, 1/2 cup of the white sugar and the water, stirring all the time until it thickens. Cover and simmer on low heat for 10 minutes.

Mix together the egg yolks and rest of sugar into a bowl. To this, add two tablespoon of the hot cornstarch liquid and stir really well to temper the egg yolk mixture. Then add egg yolks to mixture in the saucepan and stir.

Remove from heat and immediately stir in butter, lemon rind, lemon juice and pure lemon extract.

Allow the mixture to cool uncovered at room temperature (not in a refrigerator). Fill the baked pie crust with the cooled mixture.

To make the meringue, beat the eggs whites in the food mixer until soft peaks form. Gradually add in the sugar, corn starch, vinegar, and vanilla extract, beating thoroughly in between additions, until stiff peaks form.

Cover the lemon mixture with the meringue, making sure the lemon mixture is completely covered. Make swirly patterns on the top with a fork if desired. Bake in a pre-heated oven at 160°C (325°F) for 15 to 20 minutes until the meringue is slightly brown. Serve.

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