For the pie crust:
Mix together, flour, sugar and salt. Cut in the shortening. In a small bowl add vinegar, cold water and egg, stir with fork till well blended. Add the wet ingredients to the dry ingredients and mix well with large spoon or by hand. Divide into 4 balls, refrigerate for 15 minuets (up to a week) Remove one ball at a time and roll into flat circle to fit pie pan. Bake at 400F(200C) till golden brown.
For the filling:
Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.Now return the mixture to the saucepan and bring back to the boil, still mixing. Next, simmer very gently for about 1 minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter. Pour the lemon mixture into the pastry shell and spread it out evenly.
For the meringue:
Finally, for the meringue, use a large, roomy bowl and in it whisk the egg whites until they form stiff peaks. Now whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim with a palette knife, so that it seals the edge completely. (With your knife you can also make a few decorative swirls.) Cook in the oven on the center shelf for 45 minutes, by which time the meringue will have turned pale beige, and be crisp on the outside and squashy within. Serve warm or cold, but if warm, leave it to settle for about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (7215g)|
|Recipe Makes: Servings|
|Calories from Fat: 3710 (17%)|
|Amt Per Serving||% DV|
|Total Fat 412.2g||550 %|
|Saturated Fat 173.1g||866 %|
|Monounsaturated Fat 167.1g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 4936mg||1519 %|
|Sodium 11076.3mg||382 %|
|Potassium 2682.3mg||71 %|
|Total Carbohydrate 4537.3g||1335 %|
|Dietary Fiber 30.2g||121 %|
|Sugars, other 4507.1g|
|Protein 189.7g||271 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 22076
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