Rebecca, from Fendalton...

Cook's Country-Style Lemon Meringue Pie


THIS RECIPE IS NZ'S FAVOURTIE!!! well almost... this recipe has become the master-piece of the Cook family's weekly Sunday night roast dinners for many many years. This recipe is easy, yet it looks like hours and hours of effort have gone into it. This recipe is an alteration of a normal lemon meringue pie - with its main differences being that there are more lemons included, a slightly sweeter and crunchier base, and a much more marshmellowy meringue top!

7 Votes Since September 1st
 

Ingredients

  • Base:
  • 125g butter
  • 1/2 cup of sugar
  • 1 egg
  • 225g flour
  • 1 teaspoon baking powder
  • pinch of salt
  • Filling:
  • 6 egg yolks
  • 2 cup water
  • 2 cup sugar
  • 2 tablespoons butter
  • 8 tablespoons cornflower
  • rind of 2 lemons
  • juice of 8 lemons
  • Meringue top:
  • 6 egg whites
  • 8 tablespoons castor sugar
  • 1 teaspoon vanilla essence

Directions

  1. Pre-heat the oven to 180 degrees Celsius
  2. Grease a 25cm round flan dish
  3. Begin the base by creaming the butter and sugar, once creamed add egg and beat in well.
  4. Mix in the sifted flour, baking powder, and salt then knead well on a surface that has been dusted with flour. Wrap in gladwrap and put in fridge for 15mins
  5. Roll out dough and line the bottom of the flan dish then prick holes on the surface. Put in oven for 15mins - or until golden
  6. While the base is cooking begin the lemon filling. Begin by putting in a large saucepan all the ingredient then heating over a medium temperature whilst whisking continuously. Once the mixture comes to the boil reduce heat for a few minutes then remove from heat. The mixture should be thick and smooth in texture. let cool
  7. Once lemon filling has cooled put on top of base and set aside
  8. 25mins before serving this pie begin the meringue topping. Place egg whites into a bowl and beat till they are stiff and white - then slowly add the castor sugar. Once the sugar has dissolved add the vanilla essence
  9. finally, spread meringue mixture on top of the lemon filling with a rubber scraper - you can add detail by creating waves in the meringue. Place in oven for approx 15mins - or until meringue is golden brown
  10. serve
Serves
8 - 10

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