Morning Macette
As promised here is the Lovely Linda's (my wonderful baking buddy) as I like to call her,
Lemon Meringue Pie Filling Recipe and Quantities...
Ingredients:
1 Heaped Tablespoon Cornflour
Half a pint of Water
2 Med Lemons - Zest and Juice
50 Grams Caster Sugar
25 Grams of Unsalted Butter
2 Beaten Egg Yolks - Place in a glass bowl.
1 Large Tablespoon or Good Dollop of Lemon Curd
Method:
1. Put the cornflour and water into a pan on a medium heat to thicken.
2. Then add the zest, lemon juice, and caster sugar and manually whisk whilst in the the pan.
3. Now add the butter and whisk in.
4. You can either now remove the ingredients off the heat to cool a little before adding the egg yolks (so they don't scramble) or you can scoop some of the heated mixture out of the pan and then mix into the beaten eggs in the glass bowl and beat in, that way in the event they do scramble you can do this part again without ruining your pan mix.
5. Once you have beaten the hot mix in with eggs transfer into your pan whisk in the hot egg mix.
6. Remove from the heat if you haven't already done so and then mix in the large tablespoon of lemon curd. Leave to one side to cool before starting you meringue topping.
This filling recipe covers a 7 inch meringue pie but it can be double up to make larger quantities.
The lemon curd is divine, I could eat it straight from the jar!