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Name: Lemon Pie
Prep time: 30 min
Cook time: 12 h
Total time: 12 h
Yield: 1
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

First make the cake. Measure the flour and spread into a nourishment processor and mix together until the point when the blend looks like fine breadcrumbs. Include the icing sugar, egg and one tablespoon of water and whizz again until joined to a ball.

Tip the baked good onto a work surface and take off to a 3mm thickness. Utilize the moving pin to lift the cake up and exchange it to line a 23cm/9in free bottomed flan tin. Be mindful so as not to extend the cake as you tuck it into the corners. Cover in stick film and place in the cooler to chill for 30 minutes.

Remove the baked good lined tin from the cooler and trim the abundance baked good. Press the best edge of the baked good with the goal that it stands somewhat higher than the highest point of the tin.

Line the baked good case with material and load up with preparing beans. Heat for around 15 minutes at that point expel the beans and material and come back to the broiler for a further five minutes.

Expel from the stove and decrease the temperature to 170C/340F/Gas 3½.

For the filling, blend the lemon get-up-and-go and squeeze with the cornflour and mix to shape a smooth glue. Measure 450ml/16fl oz of water into a container and convey to the bubble. Add the lemon cornflour blend to the high temp water and mix over the warmth until the point when the blend has thickened, at that point expel from the warmth.

In a bowl combine the sugar and egg yolks and deliberately speed into the lemon blend in the dish. Mix over a medium warmth until thickened. Put aside for a couple of minutes and after that fill the prepared baked good case.

For the meringue, whisk the egg whites in an unattached blender until the point that delicate pinnacles shape when the whisk is evacuated. Include the caster sugar a little at any given moment, as yet rushing until the point when the meringue is firm and shiny. Include the cornflour and whisk once more.

Spoon over the filled baked good case and spread the meringue to totally cover the lemon filling. At that point make a whirl on the highest point of the meringue.

Heat in the stove for around 15 minutes until the point when the filling is totally set and the meringue is daintily brilliant and fresh. Permit to cool totally before cutting or serve marginally warm. If you like the recipe follow

NOTES

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Lemon Pie

Line the baked good case with material and load up with preparing beans. Heat for around 15 minutes at that point expel the beans and material and come back to the broiler for a further five minutes.

Expel from the stove and decrease the temperature to 170C/340F/Gas 3½.

Spoon over the filled baked good case and spread the meringue to totally cover the lemon filling. At that point make a whirl on the highest point of the meringue.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database 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.