grandmother's lemon merigue pie
created in the 1960s and handed down to mum
we had this pudding on a sunday lunch it whent down a treat
What you need to make it
pastry 6oz plain flour, 1tbls icing sugar, 4oz butter, 1egg yolk, 1tbls waterlemon filling grated rind and juice 2 lemons 1oz cornflour, 3oz caster sugar, 4 egg yolks, topping 4 egg whites, 4oz caster sugar, 1tsp cornflour.
How to make it
pastry put all ingredient in food prosesor mix til comes together. roll out and line 7inch loose botom tin.blind bake for 15 mins covered with foil and use baking beans then take of and bake for another 8mins.filling put lemon rind,cornflour,sugar,egg yolks in bowl and whisk together. put lemon juice in jug and make up to 1/2pnt with water bring to boil then add to mixture and whisk till thikens over low heat then put in pastry case. make topping whisk egg whites till frothy then add sugar and cornflour slowly untill thick and glossy bake till golden brown gas 3
