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Ingredients

Zesty Lemon Meringue

This is an original family recipe passed down to me from my Nan. I recently started making it to share among family and friends. It seems like a lot of work but is simple once you start...and worth it when you finish!

Method

Pre heat the oven to gas mark 5.

Grease the pie/flan dish you're cooking it in with a little marg.

Make the pastry by mixing the flour, 1oz of the marg and 1oz of lard. A little water may be needed to combine.

Line the dish with the pastry and push down to release any air bubbles. Prick the base with a fork & cook for 20 minutes/until brown.

Remove pastry from oven.

Pre-heat/lower to Gas mark 2.

Measure the cold water in a jug and spoon the cornflour and 2oz of the sugar into a bowl. Add enough water to mix the cornflour to a smooth paste.
Pour the rest of the water along with the lemon rind into a small saucepan. Bring this to the boil and pour it onto the cornflour paste, mix until smooth.
Transfer the mixture back to the saucepan and bring back to the boil. Simmer gently for 1 minute, stirring all the time.

Remove from heat, beat in the egg yolks, lemon juice and finally the rest of the butter. Pour into the pastry base and spread out.

For the meringue, use an electric whisk if possible!
Whisk the egg whites until they form peaks then whisk in the remaining 4oz sugar until it is all combined.
Spread the meringue over the lemon & make sure it reaches the edges of the pastry.

Cook for about 45 minutes/until meringue is light brown.

Serve warm or cold, both are delicious!

More information

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