Lemon Meringue Pie
A recipe I've used for around 27 years - the lemon filling is quite tart in comparison to modern recipes.
Shortcrust Pastry
4oz Wholemeal Flour
4oz Plain Flour
2oz White Flora or Trex
2 oz Butter
1tsp Ginger (optional)
1oz Muscavado Sugar (sweet pastry only)
2 Egg Yolks (optional)
Cold Water
Filling
1 Lemon
4oz Caster Sugar
2 egg yolks
1oz Corn Flour
½ Pint Water
1oz Butter
Topping
4 Egg Whites
3oz Caster Sugar
Loose bottom flan tin 8"
Balloon whisk/stick blender
Food processor
Pastry
Mix dry ingredients and fat together in food processor until a breadcrumb consistency is achieved
Add egg yolk and mix
If mixture not combining (or you have omitted the egg yolks) add a small amount of water very slowly until pastry mix comes together
Cover and chill for at least 30 mins
Roll out on silicone paper
Line pie tins
Prick bottom and cook for approx 20 mins at 200C/400F/Gas 6
Filling
Liquidise all except butter.
Sieve into pan of melted butter, and stir continuously over medium heat until thickened
Keep stirring until cooled slightly & pour into pastry cases
Topping
Whisk egg white adding sugar slowly until stiff
Add to base and cook until brown
