Our Baking Queen Catherine Leyden will be making this classic dessert – Lemon Meringue Pie.
150g/5oz Odlums Cream Plain Flour
1 teaspoon Shamrock Golden Caster Sugar
1 x 397g Tin Sweetened Condensed Milk (not light!)
3 Egg Yolks
Finely grated Rind & Juice of 2 Lemons
3 Egg Whites
Pinch of Salt
175g/6oz Caster Sugar
Pre heat oven to 190°C/375°F/Gas 5. Lightly grease a 23cms/9" pie dish.
Make pastry: Coarsely rub the butter/margarine into the flour. Stir in the sugar. Add sufficient water to mix to a soft dough. Lightly knead on a floured surface.
Roll out pastry and use to line the prepared tin. Prick well with a fork. Crumble up some tin foil and place on the pastry. This prevents it rising during baking. Bake blind for 15 minutes. Remove the foil and bake for further 5 minutes.
Remove from oven and allow to cool.
Meanwhile, put the egg whites and the salt into a clean dry mixing bowl and beat until mixture is dry looking, like cotton wool! Gradually beat in the caster sugar until mixture is thick and shiny.
Next pour the condensed milk into a bowl, beat in the egg yolks, lemon rind and strained juice.
Pour the lemon mixture into the pastry case. Drop spoonfuls of the meringue onto the lemon filling in blobs, then swirl with the back of a spoon.
Bake for about 15 minutes until meringue is golden brown.
Set aside for about 40 minutes to allow the filling to set before serving warm. Delicious!