Lemon Meringue Pie with Killinchy Gold Pure Vanilla Ice Cream

Recipe submitted by Killinchy Gold Facebook promotion winner Melissa Hansen


Ingredients (serves 6):

 

Base

  • 200 g sweet shortcrust pastry

Filling

  • 1/4 cup Edmonds Fielder's cornflour
  • 1 cup sugar
  • 2 teaspooons grated lemon rind
  • 1/2 cup lemon juice
  • 3/4 cup water
  • 3 eggs, separated
  • 1 tablespoon butter

Topping

  • 1/4 cup caster sugar
  • 1/4 teaspoon vanilla essence


Method:

  • On a lightly floured board roll out pastry to 6 mm thickness
  • Use to line a 20 cm flan ring
  • Trim off any excess pastry
  • Bake blind at 190°C for 20 minutes
  • Remove baking blind material
  • Return pastry shell to oven for 1 minute to dry out pastry base
  • While pastry is cooking make the filling:
    • blend cornflour, sugar, lemon rind and juice together until smooth
    • Add water
    • Cook over medium heat until mixture boils and thickens, stirring constantly
    • Remove from heat
    • Stir in yolks and butter
  • Topping:
    • Beat egg whites from filling until stiff but not dry
    • Beat in sugar 1 tablespoon at a time, until very thick and glossy
    • Stir in vanilla
  • Pour filling into cooked pastry base
  • Spoon meringue topping over lemon filling
  • Return to oven and bake at 190°C for 10 minutes or until golden
  • Serve with Killinchy Gold Pure Vanilla ice cream

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