On a lightly floured board roll out the pastry or use a ready-rolled sheet. Line a 23cm flan ring or pie dish and trim away any excess pastry. Chill for 10 minutes.
Put a crumpled sheet of baking paper or tinfoil into the pastry case and fill it with dry chickpeas, rice or beans. Bake the pastry case for 15 minutes, and then remove it from the oven and carefully take out the paper and the beans. Return the case to the oven for 5 minutes to dry the pastry. The pastry must be thoroughly cooked and crisp.
While the pastry is cooking make the filling and topping. Combine the cornflour, lemon zest and juice in a saucepan and mix until smooth, then add the cold water. Cook gently, stirring until the mixture boils and becomes thick and clear. Stir in the sugar, egg yolks and butter and mix well.
Beat the egg whites until stiff but not dry. Beat in the sugar a spoonful at a time, until very thick and glossy.
Pour the filling onto the cooked pastry base and spoon the meringue topping over the filling, taking it up to the pastry edge, but not over it. Swirl into points and tips.
Bake for 15–20 minutes or until the meringue is lightly golden. Serve warm or at room temperature.
Variation
Add the pulp of 2–3 passion fruit to the lemon filling.
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I taught myself how to cook using this cook book back in the 70s this was one of my favourites also the chocolate log the best
I watched farmers wife homestead too. We have heaps of lemons on the tree saw her video thought id give it a crack sooo good
so good. so easy. shout out to farmers wide homestead who referred to this recipie on her vlog
Delicious.
Not bad considering,the whites were a flop,I need a whisk lol,still taste nice....
This is a great recipe and pretty easy. Always a hit when I make it .
This is a great recipe and pretty easy. Always a hit when I make it .
Family classic
Easiest
The lemon filing was a little bit dificult to under stamd but over all a good recipe highly recommended by all family members great mothers day gift