So around here we've been enjoying some yummy, yummy comforting stuff lately. Lots of soups, roast chicken, homemade pasta, banana bread, creamed rice in the slow cooker, breads & a divine lemon meringue pie.
|(please excuse my fancy pie dish, think i need to add one to my thrifting list)|
Lemon Meringue Pie
Base: 50g butter - melted,
100g digestive biscuits - crushed.
Method: Mix butter & biscuit crumbs together & press into the base of a small pie tin. Chill in fridge for 30 mins.
Filling: 2 egg yolks,
3 tbsp caster sugar,
3 tbsp cornflour,
juice of 2 lemons & zest of one,
50g butter - softened.
Method: Whisk the egg yolks with the sugar & cornflour until they are pale & smooth. Put lemon juice & zest in a saucepan with 200ml water & bring to the boil. Pour it over the egg mixture, beating constantly until the mixture has dissolved in the water. Pour the lemon mixture into the pan & return to a gentle heat. Cook until thickened, stirring constantly. It's ready when the spoon leaves a visible 'wake' as you stir. Fold in the butter & pour mixture on the crumb base.
Topping: 2 egg whites,
100g caster sugar.
Method: Beat the egg whites until they just start to set & add caster sugar, one third at a time, until mixture forms stiff peaks. Spread over lemon mixture & bake pie for about 20 - 30 mins. The meringue should be slightly browned on top. Serve cooled.
Nothing like good old fashioned home cooked food to warm the soul & fill the belly!