Lemon Meringue Pie

Ingredients

• 6 oz. short pastry (see page 6)
• Tip of teaspoon margarine
• 1 rounded tablespoon sugar
• 1 rounded tablespoon plain flour
• Pinch of salt
• Grated rind of 1 lemon
• Juice of 1-2 lemons
• 2 eggs
• 1 small teacup boiling water

Method

1. 1

   Roll out the pastry and line a 6" sandwich tin with it.

2. 2

   Prick the bottom and bake for 12-15 minutes in a moderately hot oven.

3. 3

   Mix the sugar, flour and salt in a small saucepan.

4. 4

   Stir in the boiling water and continue to stir.

5. 5

   Cook for 10 minutes.

6. 6

   Remove.

7. 7

   Add the margarine, grated lemon rind and juice, and then the beaten yolk of egg.

8. 8

   Cook for a minute longer, but do not boil.

9. 9

   Whip the egg white stiffly with a few grains of salt.

10. 10

    Fold in a level tablespoon of icing sugar.

11. 11

    Turn the filling into the shell and pile the meringue on top.

12. 12

    Return the flan to the oven and leave until the meringue is golden brown.

Nutrition per serving

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 5. The excerpt below is the record exactly as published.

LEMON MERINGUE PIE 6 oz. short pastry (see page 6) Tip of teaspoon margarine 1 rounded tablespoon sugar Grated rind of 1 lemon 1 rounded tablespoon plain Juice of 1-2 lemons flour 2 eggs Pinch of salt 1 small teacup boiling water

Cook this with the app: pantry check, scaling, and the assistant.