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Bring the water to the boil and then stir into the corn flour mixture.
Lemon meringue pie aga recipe. Fluffy meringue over creamy sweet tart lemon filling is a crowd pleasing classic. Spread meringue over pie sealing the edges at the crust. Cook over medium high heat stirring frequently until mixture comes to a boil.
The intolerant among us can enjoy this delicious dessert. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened then remove from the heat. Put the rind juice and corn flour in a small bowl and blend together.
Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture. Bake in preheated oven for 10 minutes or until meringue is golden brown. Prick the base with a fork line with foil shiny side down and chill for 30 mins 1 hr or overnight.
Add sugar gradually and continue to whip until stiff peaks form. The pastry is quite rich so don t worry if it cracks just press it back together. Put a baking sheet in the oven and heat the oven to 200c 180c fan gas 6.
The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh. Stir in water lemon juice and lemon zest. Check out food network fans favorite lemon meringue pies and choose a familiar dessert with just the right twist.
I was so pleased to discover that my wonderful lemon meringue pie recipe that took years to perfect is just as good if not better when made lactose and gluten free. Press pastry into the flutes. Whisk egg yolk mixture back into remaining sugar mixture.
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