Lemon Meringue PieMum's "modified LMP recipe - for smaller flan case" Mum - where do the 2oz caster sugar and 40g (1 1/2 oz) butter fit in? What cooking times? Mix in a bowl three heaped tablespoons cornflour and a little of 320mls water into a paste, then pour rest of water into a pan and bring to boil (add juice of two large lemons with the water in pan, and rind if you want it). When it boils, pour into cornflour and mix 'til smooth. Put this back in pan and bring back to boil - stir all the time to stop lumps and burning. Take pan off heat, and beat it into three egg yolks and lemon juice - end up by beating in the butter - pour into baked flan case. Here's a version straight from the BePure site Lemon Meringue Pie - Gluten Free, Dairy Free, Refined Sugar Free Base 2 cups ground almonds 1/3 cup coconut oil, melted Pinch of salt ¼ tsp baking powder 1 tsp vanilla extract Preheat your oven to 150C fan-bake and grease a 9-inch pie dish with coconut oil. In a food processor (or bowl) mix together all base ingredients and press into the pie dish. Prick the base with a fork and bake for 8-10 minutes until golden - although be careful as it browns quickly! Allow to cool for at least 30 minutes. Filling 5 egg yolks 2 whole eggs 1 cup of lemon juice (4 lemons juiced) 1/2 cup honey 4 tsp arrowroot starch (mixed with a little water to make a paste) Separate 5 eggs and save the whites for the meringue. Mix the yolks and 2 whole eggs in a small bowl. In a pan melt the honey over a medium heat and add lemon juice. Take off the heat and beat in egg mixture and slowly add the arrowroot paste. Return to a medium heat and stir continuously until thick. Pour into cooled tart case and allow to cool. Meringue 5 egg whites 1 Tbsp Honey Garnish Zest of 1 lemon Beat egg whites to a soft peak and add honey. The mixture should be thick and glossy. Bake at 150C for 10 minutes until meringue is cooked and has a shiny golden topping. Remove from oven and allow to cool. Garnish with lemon zest and serve at room temperature! |