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Lemon Meringue Pie


9oz /250g Soft Cake and Pastry Organic White Flour
5oz /125g salted butter
1oz / 25g castor sugar
cold water

1 lemon quartered
4oz /100g sugar
2 eggs separated
1oz / 35g cornflour
1/2 pint 250 ml water
1oz / 25g butter

2 egg whites
3oz/ 75g castor sugar


Use pastry mix to create a case in a flan dish or pie dish. The mix is sufficient to make two 20 cm pie cases (6 servings of pie each). Bake blind (cover with piece of greaseproof paper held down with a teaspoon of rice grains) at 190O C for 17 min. (If protected from breakage the case may be frozen and thawed in a plastic bag without harm.)

Put lemon, sugar, egg yolks, cornflour and water in a liquidiser and blend at maximum speed for 10 sec. Press through a sieve into a pan or bowl with a spoon to extract liquid- discard pulp. Add butter and in pan cook over gentle heat while stirring until mixture thickens. Continue cooking for 2-3 min then stand to cool. Alternatively add butter and microwave in bowl for 20 seconds then stir, repeat until mixture thickens (about 3.5 minutes). Allow to cool. (The filling may be frozen and thawed without harm, but allow to completely thaw then whisk by hand before use.)

When cool use to fill flan case. Place egg whites in bowl and whisk until thick. Add half castor sugar and whisk again until mixture is quite stiff (stands in peaks). Fold in the remaining sugar and use to coat over the top of the lemon filling, making sure that no part of the filling is uncovered.

Bake in oven at 200O C for 5-10 minutes until meringue peaks are golden brown. Allow to cool then serve either alone or with cream.

Since both the pastry case and filling may be frozen this delicious pie can be made in a very short time if needed.