Anyone got any recipes for making Lemon Meringue pie?

I'm in the U.K, so i need ingredients that are available in U.K stores. My mum's birthday 7th July so i was planning on making an alternative 'cake'. She does love that though. Thanks.





Ps: preferably a recipe that uses fresh lemon's, not lemon curd.Anyone got any recipes for making Lemon Meringue pie?
This is a great one with a very rich crust-





Lemon Meringue Pie








Ingredients :


For pastry:


140g + 20g self-raising flour


1 pinch salt


陆 teaspoon vanilla essence


100g low-fat cream cheese


5 teaspoons low-fat margarine


1 egg


6 teaspoons sweetener/sugar











For lemon cream:


250ml water


6 teaspoons sugar/sweetener


Zest of one lemon, juice of two


20g cornflour


2 eggs + 2 egg whites


10 tablespoons creme fraiche





Recipe :


Prepare pastry by mixing together flour and salt, then add egg, vanilla, margarine and cream cheese.


Roll into a ball and leave to chill in the fridge for an hour.





Preheat oven to 180掳C (Gas Mark 4).





Heat water in a pan and add lemon zest.





Mix together eggs, cornflour, sweetener and lemon juice in a bowl.





Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche.





Roll out pastry into pie dish, or prepare pastry case.





Pour cream into dish, then bake for 20 minutes.





Beat egg white until stiff with a pinch of salt and a teaspoon sugar/sweetener.





Spoon onto lemon cream, using a fork to create peaks.


Bake for a further 10 minutes.Anyone got any recipes for making Lemon Meringue pie?
Lemon Meringue Pie


Recipe courtesy Alton Brown, 2003


Show: Good Eats


Episode: I Pie








Lemon Filling:


4 egg yolks (reserve whites for meringue)


1/3 cup cornstarch


1 1/2 cups water


1 1/3 cups sugar


1/4 teaspoon salt


3 tablespoons butter


1/2 cup lemon juice


1 tablespoon finely grated lemon zest


1 (9-inch) pre-baked pie shell


1 recipe Meringue, recipe follows





Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.


Whisk egg yolks in medium size mixing bowl and set aside.





In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.





Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.





Meringue Topping:


4 egg whites


1 pinch cream of tartar


2 tablespoons sugar


Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.


Yield: topping for 1 (9-inch) pie
For an 8'; diameter, loose bottomed flan tin 4cm deep





350g ( 10 oz) sweet shortcrust pastry


1 egg yolk, beaten with 1 teaspoon of water





For the filling.


finely grated zest of 1 lemon


300ml (10fl oz) lemon juice which is about 5 lemons


225g ( 8oz) caster sugar


3 tablespoons of cornflour


2 egg yolks


50g (2 oz) butter





For Meringue


2 egg whites


100g ( 4 oz ) caster sugar








Method.


1. Thinly roll out your pastry, and use to line the flan tins base and sides. Prick the base here and there with a fork and chill for 20mins.





2. Pre heat the oven 200C, 400F, Gas Mk 6


Line the base of the flan pastry with crumpled greaseproof and a thin layer of baking beans ( I use dried butterbeans or rice). Bake for 15mins.


Carefully remove the paper and beans, then return to the oven for a further 4 minutes.


Remove from the oven, brush the inside of the case with the egg and water mixture and return to the oven for a further 2 mins. Remove and cool.


This stops the pastry going soggy.





3. For the filling.....


Put the zest, lemon juice, and sugar in a pan and heat gently until the sugar dissolves. Mix the cornflour with 2 tablespoons of water,


Bring the lemon mixture to the boil then stir in the cornflour. Cook for 1 to 2 mins , stirring, until thick and clear.





Remove from the heat and cool slightly.





Beat in the egg yolks and butter.





Pour into the pastry case and leave until cold.





4. For the Meringue....


Turn the oven to 180C, 350F,Gas Mk 4.


Whisk the egg whites until stiff peaks.


Gradually whisk in the sugar a spoon at a time, until stiff and glossy.


Spoon on top of the tart, carefully sealing the whole pastry edge.


Swirl the top with a knife and bake for 15 mins until lightly browned.


Leave to cool and serve warm or cold.





This is a lovely lemony tart, not too sweet. The egg yolk stops the pastry going soggy, and a good seal around the pastry edge should stop your lemon mix melting when the meringue cooks.
First do your base using short crust pastry. For the filling: 2 medium eggs seperated.


225g(8oz) caster sugar


1 juice of lemon and grated rind.


150ml(1/4pint) boiling water


25g (1oz) cornflour.


Heat oven to 190 c gas mark5 put in flan case and bake blind


Then reduce oven temp to150c gas2.


Put egg yolkswith 100g (4oz) sugar lemon juice and rind. put in the boiling water in a saucepan and mix well.


Blend cornflour with a little cold water and add to the lemon mixture. Bring to the boil and pour into baked flan case.





Whisk egg whites stiffly and gradually beat in the remaining sugar Spread over the flan case and bake for about 25mins until crisp and pale golden brown. Enjoy. If you want to make one larger than 7inch just double mixture.