Lemon Meringue Pie
Number of servings: 6Preparation time (in minutes): 20 minutes + standing time | Cooking Time: 1 hour
Procedure
1. Preheat oven to 200ºC. Grease a 22cm (base) loose bottom fluted flan tin with a little butter. Line tin with pastry, overlapping and joining where necessary. Place flan tin onto a baking tray. Freeze for 10 minutes. Line with a sheet of baking [paper and fill shell with rice or beans. Cook for 15 minutes. Remove rice and paper and cook for a further 5-10 minutes or until light golden. Cool. Reduce oven temperature to 180ºC.
2. Combine lemon spread, corn flour and egg yolks in a bowl. Pour into cold pastry shell. Bake for 20-25 minutes or until filling is just set on the surface. It will still be a little runny but will set on cooling. Set aside to cool.
3. Using an electric mixer, beat egg whites and salt in a non-metal bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until thick and glossy. Spoon meringue over the cold tart and spread to the edge of the pastry. Bake in oven for 8-10 minutes or until golden. Stand for 15 minutes to cool. Remove from pan and serve
Ingredients
2 sheets frozen shortcrust pastry, partially thawed
620g jar Woolworths Select Lemon Spread
2 tbs cornflour
3 eggs, separated
pinch of salt
½ cup caster sugar
½ cup caster sugar
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