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Lemon Meringue Pie

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Lemon (108)      Pie (83)      Meringue (24)     

Lemon puddings have been about since the Medieval period, but it was not until the 17th century that Europeans got the technique for making meringues right. Even after the meringue was perfected, lemon meringue pies as we know them today, did not arrive until the 19th century. Based on the brands I used, each serving is about 241 calories.

Preparation Time: 1 hour
Cooking Time: 35 minutes
Makes: 8 servings

2 lemons
125g wholemeal flour
65g margarine
55g light margarine
130g Xylitol sweetener (or caster sugar if you prefer)
4 large eggs
2 1/3 tbsp cornflour
175ml lemon juice

Rub the ordinary margarine into the flour to create a breadcrumb-like consistency.
Grate and juice the lemons.
Mix the lemon zest and squeezed lemon juice into the mixture to form a dough.
Wrap the dough in cling film and chill it in the fridge for ten minutes.
Pre-heat the oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas
Roll out the pastry dough, line in a flan dish and blind bake for fifteen minutes.
Lower the oven temperature to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Heat and stir the 175ml of lemon juice, 75g of the sweetener/sugar, and two table spoons of the cornflour in a saucepan until it is smooth.
Take the mixture off the heat and beat in the light margarine.
Separate three eggs, and beat in the yolks, plus one whole egg into the mixture.
Return the mixture to the heat and stir until it thickens.
Whisk the whites with the remaining sweetener/sugar and cornflour.
Pour the lemon curd over the pastry case and spread or piper the meringue on top.
Bake for another twenty minutes.

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