Lemon Meringue Pie from The Times Cookery Book by Katie Stewart
Roll the pastry out to a circle large enough to line an 8-inch (20-cm) flan ring or tart tin. Line the tin with the pastry and fill the centre with a piece of crumpled kitchen foil to keep the shap...
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Cooking tools:
- Rolling pin
- Tart pan
- Aluminum foil
Ingredients
- rind and juice of 2 lemons
- 2 egg yolks
- 2 egg whites
- 4 oz (100 g) castor sugar
- ¼ lb (100 g) shortcrust pastry
- 2 oz (50 g) cornflour
- 8 oz (225 g) castor sugar
- ½ pint (13 dl) water
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