I'm also entering this for Alpha Bakes, I'm pushing it a bit as the letter this month is 'M', Lemon Meringue Pie. Alphabakes is co-hosted by Ros from The More Than Occasional Baker and Caroline from Caroline Makes. This month Caroline is in charge of the challenge and you can find out how to join in HERE
Lemon Meringue Pie
225g plain flour
150g butter, diced
25g caster sugar
1 egg yolk
Sift the flour into a blowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then mix to a dough with the egg yolk and a little cold water if necessary. Wrap in clingfilm and leave to rest in the fridge for 20-30 minutes. Roll out on a lightly dusted work surface and use to line a 9 inch loose-bottomoned flan tin.
Bake blind, covering the base with baking paper or foil and fill with baking beans. Bake in a preheated oven at 180C for 20 minutes, remove the beans and paper and return to the oven for 5-10 minutes until lightly coloured.
2 large lemons
2 egg yolks
75g caster sugar
Grate the rind and squeeze the juice from the lemons and put in a bowl with the cornflour. Add two tbsp from the water and blend to form a paste. Boil the rest of the water and pour onto the cornflour mixture. Put the mixture into a pan and bring to the boil stirring all the time, simmer for about 3 minutes until it is thick.
Remove from the heat and add the egg yolks and sugar, then return to the stove and heat through for a minute. Remove from the heat and leave to cool for a minute. Then spoon into the baked pastry case.
3 egg whites
125g caster sugar
Heat the oven to 160C
Whisk the egg whites until they form stiff peaks, add the sugar a teaspoon at a time, whisking in well after each spoonful. Spoon over the lemon filling spreading right up to the edge of the pastry. Bake for 30 minutes until the meringue is pale golden brown.