Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lemon meringue pie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue.

Lemon Meringue Pie is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Lemon Meringue Pie is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have lemon meringue pie using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon Meringue Pie:

1. Take 200 g shortcrust pastry (I make it with the addition of 1 oz caster sugar)
2. Get 1 can condensed milk
3. Prepare Grated rind and juice of 2 lemons
4. Prepare 2 eggs, separated
5. Take 100 g caster sugar

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Refrigerate the pie until the filling is completely. Lemon Meringue Pie Recipes Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic. Check out Food Network fans' favorite lemon meringue pies and choose a familiar dessert.

Instructions to make Lemon Meringue Pie:

1. Pre heat oven to 190 degrees c.
2. Use the pastry to line an 8 inch flan/oven dish/tin
3. Bake blind. This is important to ensure that the base of the pie ends up crisp and dry.
4. Mix the tinned condensed milk with the lemon rind, juice and egg yolks until thoroughly blended.
5. Pour into the baked flan case.
6. Whisk the egg whites until stiff and whisk in half the sugar. Fold in the remaining sugar and pile on top of the filling.
7. Return to oven and bake for 15-20 minutes, until the meringue is nicely coloured!
8. N.b. Do not over bake the pastry when cooking blind. I find that 15 minutes with the grease proof and baking beans in then an additional 10 minutes after they are removed is just about right, before putting in the pie filling.

In a small bowl, combine flour and salt; cut in shortening until crumbly. Pour hot filling into cooled piecrust. Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Meringue: Beat egg whites with cream of tartar until soft peaks form.

So that’s going to wrap it up for this exceptional food lemon meringue pie recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!