Lemon meringue pie 201212176 Han gyu won (Angela)

ingredients

SERVES 8-10
butter, for greasingall-purpose flour, for dusting
9 oz/250 g ready-made pie
       dough,thawed if frozen
3 tbsp cornstarch
3 oz/85 g/scant 1/2 cup
      superfine sugar
grated rind of 3 lemons
10 fl oz/300 ml/1 1/4 cups
        cold water
5 fl oz/150 ml/2/3 cup
       lemon juice
3 egg yolks
2 oz/55 g unsalted butter,
      cut into small cubes

meringue
3 egg whites
6 oz/175 g/3/4 cup superfine sugar
1 tsp golden granulated sugar


method

1 Grease a 10-inch/25-cm fluted tart pan. On
a lightly floured counter, roll out the pie dough
and ease it into the pan. Roll off the excess to
neaten the tart shell. Prick the bottom of the
tart shell and let chill, uncovered, for 20-30
minutes. Line the shell with parchment paper
and fill with dried beans. Bake on a preheated
cookie sheet in a preheated oven, 200도,
for 15 minutes. Remove the beans and paper
and return to the oven for 10 minutes. Remove
and reduce the temperature to 150도.

2 Put the cornstarch,suger, and lemon rind
into a pan. Blend in a little of the water to
make a smooth paste. Gradually add the
remaining water and the lemon juice.Bring to
a boil over medium heat, strring continuously.
Let simmer gently for 1 minute until smooth
and glossy. Remove from the heat. Beat in the
egg yolks, 1 at a time, then the butter. Place
the pan in a bowl of cold water to cool the
filling, then spoon it into the tart shell.

3 To make the meringue, whisk the egg whites
until soft peaks form. Gradually add the
superfine sugar, whisking well with each
addition. Spoon the meringue over the filling
to cover it completely. Swirl the meringue into
peaks and sprinkle with granulated suger.
Bake for 20-30 minutes until the meringue is
crispy and pale gold (the center should still be
soft). Let cool slightly before serving.