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Method Prep:45min › Cook:15min › Extra time:1hr › Ready in:2hr
Preheat the oven to 170 C / Gas 3.
Combine 300g sugar, salt, and 350ml water in a heavy saucepan. Place over high heat and bring to the boil. In a small bowl, mix cornflour and 80ml water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to the boil, stirring constantly. Remove from heat and stir in grated lemon zest and butter. Place mixture in refrigerator and cool until just lukewarm.
In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 100g sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 180ml of meringue into lukewarm filling. Spoon filling into baked pastry case. Cover pie with remaining meringue.
Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
well deserved of 5 stars, me and my wife had so much fun making this.
we made a few changes by making our pie case.. very easy, shortcrust pastry blind backed for 15 mins
only other thing we added was an extra egg white so more meringue. - 12 Mar 2015