For the pastry you will need 1 cup of self raising flour Half a cup of walnut flour A pinch of salt 1 teaspoon of bicarbonate of soda 125 grams of butter (that is half of a small block) Enough water to form soft dough For the filling you will need 500mls of water 2 lemons Half a cup of sugar 3 tablespoon of corn flour Yolk of 3 eggs For the meringue you will need 3 egg whites half a cup full of castor sugar. PASTRY Just put the dry ingredients into a bowl. Cut up the butter into small pieces and add that to the flours. Mix it together using your finger tips until it looks like bread crumbs. Add a little cold water until it forms a soft dough. Now roll it out thinly and cut it using the rim of a mug. Place it into greased muffin tins and press it so that it covers half way up the tin. Prick the pastry all over using a fork. Now bake in an oven at 200 degrees C for about 12 minuets.
FILLING Grate the lemon rind using the fine side of the grater. Now add the grated rind to the water and boil them together until the water turns a lovely yellow color. Squeeze the lemons and add this, plus the sugar, to the lemon mixture. In a cup, mix together the corn flour with a little water. Now add some of the hot liquid to the cold corn flour mixture and quickly mix together until it is all added and is smooth. Return the pot to the stove und continually stirring make sure the liquid bubbles and then take it off the stove. Once the mixture has cooled a little you can add the beaten egg yolks.
MERINGUE Whip the egg whites to form a thick consistency adding the sugar a little a time until it is all taken up.
TO FINISH Fill each pastry shell with cooled lemon mixture and top with the meringue. Cook for about 15mins on 180 degrees. Eat and enjoy.
This recipe will make 12 lemon meringues.
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