I have tried so many lemon meringue recipes but
this one's definitely a keeper! Most recipes
contain condensed milk and are too sweet for
my liking. I can't recall where I got this
recipe from but it's written in a recipe book
that I have had since high school!
1 ½ cups sugar
1 ½ cups water
3 tablespoons flour
½ teaspoon shredded lemon rind
3 tablespoons cornstarch
9 inch baked pastry shell (base for milk tart
3 eggs, separated
⅓ cup lemon juice
2 tablespoons butter
In a medium saucepan combine sugar,
cornstarch, flour and a pinch of salt.
Gradually stir in water and heat up until
just before it begins to boil, continuously
stirring. Remove from heat. Beat egg yolks
slightly. Stir about 1 cup of the hot mixture
into the egg yolks.
Return mixture to saucepan and bring to a
gentle boil. Stir for two minutes more.
Remove from heat and stir in butter and lemon
rind. Gradually stir in lemon juice, mixing
well. Pour hot filling into baked pastry
shell. Beat egg whites until stiff peaks
form. Spread meringue over hot filling, seal
Bake at 180C for 12-15 minutes or until
meringue is golden. Remove from oven and
allow to cool down completely before
refrigerating until you are ready to serve.