This delicious lemon pie has a different filling to what most people are used to seeing in a Lemon Pie. This filling is more opague and not as bright yellow or as tart. It is somewhat sweeter than the regular filling and quite delicious!
For the filling:
190g of granulated sugar (1 cup)
70g of sifted cake flour (1/2 cup)
1 TBS cornflour (corn starch)
120ml of milk (1/2 cup)
225ml of boiling water (1 cup)
1 TBS butter
60ml of fresh lemon juice (1/4 cup)
3 large free range egg yolks
a dash of fresh lemon zest (optional)
1/2 tsp lemon extract
1 tsp vanilla extract
For the meringue:
3 free range egg whites
1/2 tsp cream of tartar
48g of caster sugar (1/4 cup)
You will also need one already baked pie shell
First make the filling. Whisk the sugar and flour together in the top of a double boiler, along with the corn flour. Whisk in the milk until smooth, then whisk in the boiling water. Add the butter.
Place the top of the double boiler over a pan of simmering water and cook, whisking frequently, for about 20 minutes, or until the mixture has begun to thicken and bubble around the edges.
Whisk together the lemon juice and egg yolks. Temper with a bit of the hot mixture and then slowly whisk the egg mixture back into the hot mixture. Cook for a further 5 minutes.
Remove from the heat and whisk in the lemon zest, and both extracts. Allow to cool. If you think the filling is too thick, you may whisk in boiling water, 1 TBS at a time, until you get the consistency that you want to have.
Pour the filling into your prepared pie crust. Allow to cool completely before proceeding.
Preheat the oven to 190C/375F/ gas mark 5.
Whisk together the egg whites and cream of tarter until the eggs become foamy. Keep whisking, adding the sugar a bit at a time until the mixture forms thick glossy peaks.
Pile this mixture on top of the lemon filling, spreading it completely to the edges and sealing in the filling. I like to pile it higher in the centre.
Brown in the hot oven for about 10 minutes. Remove and allow to cool completely before cutting into wedges with a wet knife. (This keeps the meringue from sticking to the knife.)