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Traditional English Recipe - Lemon Meringue Pie
Lemon meringue pie is a traditional British dessert. It's a complicated recipe with lots of different stages, so not for the novice.
Photo by Flirty Kitty
Ingredients (Serves 6)
6 oz short crust pastry (You can buy pre baked pie crusts in the UK)
1 oz cornflour
½ pt water
½ oz butter
2 oz castor sugar
2 lemons (1tsp lemon rind)
2 egg yolks
2 egg whites
2 oz granulated sugar
2 oz castor sugar
- Roll out the pastry evenly to line the flan ring.
- Bake the pastry blind at 400°F for around 20 mins.
- Remove 1tsp of rind from the lemons and squeeze them.
- Separate the eggs.
- Mix the cornflour with 4 tbsp of the cold water.
- Boil the rest of the water in a pan.
- Add the butter and sugar to the boiling water.
- Stir in the cornflour mixture and bring back to boil.
- Add the grated lemon rind and juice.
- Lightly whisk the egg yolks and stir them into the mixture, pour into the baked flan case.
- Whisk the egg whites into a stiff peak, sprinkle in the granulated sugar and whisk until stiff again. Fold in the castor sugar.
- Pile the meringue onto the filling, and bake at 300°F until the topping is light brown.
To fold: A method of gently mixing ingredients. Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.
Rind: Sometimes known as peel or zest, the coloured outer layer of citrus rind eg lemon, orange or lime, that contains the essential oil that gives the fruit its distinctive flavour. A small amount of zest gives a strong characteristic flavour of the fruit..