Lemon Meringue

CASE:
1 x 23cm pastry case, made from short crust pastry

FILLING:

100ml White Sugar

Juice and grated rind of two lemons

300ml water

60ml (4 Tablespoons) corn flour, dissolved in 45ml (3 Tablespoons) water 4 egg yolks, lightly beaten

MERINGUE:
4 egg whites at room temperature
185ml (¾ cup) Huletts White Sugar

Preheat oven to 150’c and prepare dish

Combine the lemon juice, rind, water and sugar.  Heat, stirring till the sugar is dissolved. Stir in the dissolved corn flour and egg yolks, and continue cooking till the mixture is thick (about 5 minutes). Remove the pan from the heat and leave to stand for a few minutes..

Spoon into the pastry case.

MERINGUE:  Beat the egg whites till stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks. Pile the meringue on top of the lemon filling, taking care to cover it completely.

Bake for 20 - 25 minutes, or until the meringue has set and is golden brown.

TIPS: 

When making meringue, your utensils must be squeaky clean and bone dry.
You may wipe the bowl with lemon juice to remove all grease if required.