*  Exported from  MasterCook  *
 
                        GLYNNE'S LEMON MERINGUE PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Shortcrust Pastry-----
    8       oz           Self Raising Flour
    4       oz           Margarine
                         Grated Rind Of 1 Orange
    1                    Egg -- beaten
    2       oz           Caster Sugar
                         Enough Water To Form A Ball
                         Dough
                         Filling-----
                         Juice And Grated Rind Of Two
                         Lemons
    4       tb           Cornflour -- (approximately)
    2                    Eggs
    2       oz           Caster Sugar
                         Water
 
   * This is enough for two bases I normally make a pear
   custard tart with the second base)
   
   Rub the margarine into the flour until it’s like bread
   crumbs add the orange rind caster sugar and mix well.
   Add the beaten egg and mix well . Add
   enough water
   ( give it a chance to soak in ) a tablespoon at a time
   to make a ball. Cover
   with clingfilm and refrigerate for at least 1/2 hour.
   
   Put the juice and rind of the lemons into a measuring
   jug and make up to just less than half a pint with
   some water. Put the cornflour into a cup and mix with
   a couple of tablespoons of the lemon mixture until it
   is smooth
   . Pour the cornflour mixture and the rest of the lemon
   and water into a saucepan. Heat over a medium heat
   stirring continuously until the mixture is
   thick ( it does turn out very thick but don't worry )
   and the cornflour is cooked out. Allow to cool
   stirring occasionally .
   
   Get the pastry from the fridge and roll out and line
   an 8 in flan case/ pie dish , I'm not sure what you
   call it , and prick the base with a fork. Bake the
   pastry blind , lined with foil & baking beans, for 15
   mins in a hot oven ( 180-200 C) so that it doesn't
   rise too much but is golden.
   
   Remove the base from the oven.
   
   Separate the two eggs , retain the whites , and beat
   the yolks into the lemon mixture until smooth . Beat
   the sugar into the lemon mixture until smooth . Fill
   the pastry case with the lemon mixture . Add a
   tablespoon of sugar to the egg whites and whisk until
   it forms peaks fold in the rest of the caster sugar
   and pile on top of the pie. Bake in the oven until the
   meringue is nicely brown . Serve hot or cold.
   
   I have also tried this with oranges ( made up to 1/2
   pint with orange juice rather than water) and lemon
   zest in the pastry.
   
   Recipe By     :
  
 
 
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