Lemon Meringue Pie

Lemon Meringue Tart

Serves 6 people

Fodder Shopping List

6oz block Voakes readymade short crust pastry

Filling

  • Grated rind and juice of 2 large lemons
  • 10fl oz cold water
  • 3 level tbsp cornflour
  • 2 oz caster sugar
  • 2 large Ian Taylor egg yolks (save the whites for the meringue)
  • 2 oz Longley Farm butter

Meringue

  • 2 large egg whites
  • 4 oz caster sugar

Method

You will need a deep sloping pie dish measuring 6 inches in base to 8 inches at the top

Line your dish with pastry trim the top and line with parchment paper and add baking beans.

Bake on top shelf in pre heated oven 190°C / Gas 5 for 20-25 minute until light golden brown.

Turn oven down to 150°C/ Gas 2

Make the filling by putting the water, sugar, lemon rind, juice and cornflour into a pan and bring to the boil until the mixture becomes thick and almost translucent, stirring all the time so it doesn’t catch the bottom of the pan.

Take off the heat and beat in the egg yolks and the butter until all blended, this gives you a pale yellow creamy looking filling.

Pour into the pastry case

To make the meringue use a large roomy bowl and beat the egg whites until they form stiff peaks, add the sugar a little at a time until it becomes thick and glossy.

Spread over the lemon filling right up to the edges of the pastry and use a knife to form swirls of the meringue.

Bake in the oven for 45 minutes until meringue pale golden colour.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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