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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Easy to make-quick to go. Ingredients:
1 sheet shortcrust pastry |
1/4 cup cornstarch |
3 tablespoons plain flour |
1 3/4 cups white sugar |
1/4 teaspoon salt |
4 egg yolks |
1/2 cup lemon juice |
1 tablespoon butter |
2 cups water |
4 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. Line pie pan with pastry, prick bottom, cook in hot oven on 180-200° Celsius.
2. In saucepan combine cornstarch, flour, sugar and salt.
3. Mixing well, gradually add water, stirring until smooth.
4. Over medium heat bring to boil, stirring occasionally, boil 1 minute until shiny and translucent.
5. Quickly stir some of hot mixture into beaten egg yolks.
6. Pour back into hot mixture stir to blend.
7. Return to heat cook over LOW heat 5 minutes, stirring occasionally.
8. Remove from heat; stir in lemon juice and butter.
9. Pour into pie shell.
10. Meringue:.
11. Make meringue in medium bowl.
12. Beat egg whites with cream of tartar until frothy.
13. Gradually beat in sugar, a little at a time.
14. Beat until stiff peaks form.
15. Spread meringue over cooled lemon pie, carefully sealing to edge of crust.
16. Bake in preheated oven 7-9 minutes, or until meringue is golden brown.
17. Let cool - serve.
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