My family's favourite

Lemon Meringue Pie is the favourite dessert for my family.  I don't use the recipie anymore as I know it off by heart.  

Anytime the lemon or lime tree is abundant, out comes the pie.  I use a mixture of lime and lemon when I am using up the limes, as lime on its own is a bit too strong.  You don't have to put the coconut on the top, but we love it that way.  You can make the pie early in the day, don't put it in the fridge unless it is a hot day, and then just do the meringue at the last minute.  The lemon butter can be made ahead of time, and put into the fridge for up to 2 weeks.  To save time, I use a pre-made pastry pie crust, but you can use your favourite pastry recipie.  Most important: have the eggs,whites,  pastry and butter at room temp; and pre heat the oven for the meringue.

If you are in a real hurry, you can make the filling out of 2tbls cornflour, juice and rind of 4 lemons, 250g sugar, cook until thick; then whisk in the 120g butter.  Note, this does not keep.

Once you make this pie, it will be on the menu for the family forever.

Lemon Meringue Pie

Rating: easy

Ingredients:

1 pre-made sweet pie crust, or shortcrust pastry.

4 eggs
250g sugar
120g butter
juice and rind of 4 lemons (or lemons and limes)

3 egg whites
3 level tblsp  castor sugar
dessicated coconut

Method:

Cook pastry according to directions until golden brown.
Set aside to cool.

Lemon Butter:
Place the eggs, sugar, butter, and juice and rind of the lemons into a bowl.
Whisk over steam (put the bowl over a pot of simmering water) until the mixture thickens, just lightly coating the back of the spoon.  (It will thicken further on cooling).
Take off the stove for 5 minutes before filling the pie crust.

Meringue:
Pre heat the oven to 230C.
Whisk the egg whites until they form firm peaks, slowly add the sugar one tblsp at a time.
Whisk until the meringue is white, firm and glossy.
Spread the meringue over the pie, and pattern the top into little peaks.
Sprinkle with coconut (cover the meringue as thickly as you like it).
Bake until the coconut and meringue go golden brown.  Watch the oven! it only takes around 3-5 minutes.

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