Sunday, March 22, 2009

Lemon Meringue Pie


155g jar lemon butter or curd
18cm ready-made cooked sortcrust
pastry flan
2 egg whites
1/2 cup (125g) caster sugar

  • Preheat the oven to moderately hot 200°C (400°F). Spoon the lemon butter over the pastry case, spreading right to the edge. Carefully smooth the top.
  • Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition until stiff and glossy peaks form.
  • Cover the lemon butter with the egg whites, forming peaks. Place on a baking tray and bake for 8-10 minutes, or until golden on the peaks.

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