Lemon Meringue Pie

Ingredients

• Oven Temp: 350 F-180 C
•     Empty Pastry Shell 7 ½”-8” round
• Lemon Curd:
• Sugar ¾ cup/180 g
• Lemon rind, grated ½ tsp
• Lemon (Nimbu) juice ¼ cup /60 g, approx.
• Egg yolks 2
• Cornflour 6 tbsp/45 g
• Water 1 ¼ cup/300 ml
• Meringue Topping:
• Egg Whites 3
• Powdered sugar ½ cup/120 g

Preparation

• Place lemon rind and juice in a bowl with cornflour. Add 2 tbsp of the water and blend smooth. Boil remaining water and pour the cornflour mixture into it. Cook mixture till it comes to a boil, stirring all the time to avoid scorching. Lower the heat and simmer for a minute or so till thick.

• Remove from heat and add the egg yolks and sugar and mix well. Leave to cool.

• Place the pastry shell directly on to a baking sheet.

• Spoon the lemon curd into the baked pastry shell.

• Whisk egg whites until soft peaks form. Add half the sugar and whisk again till peaks form again.

• Add the rest of the sugar into the egg whites and beat again till soft peaks form. This is the meringue mixture.

• Spoon the meringue immediately on to the top of the pie, or pipe it on, being careful to cover the lemon curd completely.

• Bake in the pre-heated oven for about 15 minutes or streaky brown.