Out and About July 2022 issue199

ANNE RODGER
Cookery
By
ANNE RODGER
Lemon Meringue Pie
Back in the 1970’s, entertaining friends and family at home
had become very popular, as people became more affluent. I
ate enough prawn cocktails, beef Wellington and tiramisu at
evening dinner parties to last a lifetime.
One of the favourite desserts, which was not expensive to
make, was Lemon Meringue Pie. This recipe comes from the
“Stork” (margarine) Cookery Book, published in 1954, which
had seen me through the Sixties and is with me to this day.
Over the years, all my favourite T.V. cooks have come up with
their own versions. I always give them a try, but inevitably
resort back to this basic one, which is as good as it gets.
You can vary the quantity of lemon juice to taste.
METHOD.
1. Make a flan case with shortcrust pastry (6 ozs. flour + 3 ozs.
margarine) or use a bought one.
2. Separate 2 eggs. Beat together the egg yokes, 2 heaped
tbsps. sugar + 1 oz. flour.
3. Bring to the boil 1/4 pint + 5 tbspns. water + 1 oz. margarine.
4. Remove from heat, add egg mixture and stir to smooth.
5. Return to low heat and cook till thick. (about 3 minutes)
6. Remove from heat and stir in the finely grated rind + juice of
1 large lemon.
7. Pour into flan case and spread evenly.
8. Whisk the 2 egg whites until stiff then gradually beat in 3
heaped tbspns. castor sugar till very stiff.
9. Pile meringue over filling, making little peaks and ensuring it
covers over the edge of the pastry case.
10. Cook at 150 degrees centigrade for about 30 minutes until
the meringue begins to colour. Allow to cool before serving.
11. If you want to eat the pie hot, cook at 200 degrees
centigrade for 10 minutes and serve immediately.
JULY 2022 | 51