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Lemon Meringue Pie
From the Kitchen of Sharmagne Leland-St. John

2 1/2 tablespoons corn starch
1 tablespoon flour
1 cup cold water
4 tablespoons lemon juice
1 lemon rind, grated
3/4 cup caster sugar
A pinch of salt
1 tablespoon butter
2 eggs, separated
1 9 inch pastry shell, baked
4 tablespoons powdered sugar, sifted

Mix the cornstarch and flour and a little water until creamy.  Stir in the remainder of the water, lemon juice, grated rind, caster sugar and salt.  Place in the top of a double boiler stirring constantly until thick and boiling.  Still stirring, cook gently for 8-10 minutes then remove from heat.  Cool slightly.  Add the butter stirring until dissolved.  Beat the egg yolks until light yellow and add to mixture.  Stir over boiling water for  3 minutes.  Pour into pastry shell.  Beat the egg whites until they form stiff peaks.  Fold in the powdered sugar and a squeeze of lemon juice.  Pile roughly over the pie filling.  Bake in a slow oven at 350 degrees for about 15 minutes, or until meringue is set.  Cool at kitchen temperature out of draught.  Serves 6.

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