Lemon Meringue Pudding and Key Lime Pie
The Lemon Meringue Pudding is one of the British/Australian equivalents of the Key Lime Pie. One day I might explore some of the meringue/fruit variants, because they’re extremely interesting. In the meantime, however, I thought you’d like one of my grandmother’s recipes. Personally, I find it too sweet, but then, I find pavlova too sweet.
Lemon Meringue Pudding
1 cup sugar, 2 lemons, 2 eggs, 2 heaped tablespoon cornflour, 1 pint water, 1 oz butter, salt.
Grate the peel and squeeze the juice of the lemons. Mix cornflour with a little water, and stir into the boiling water. Mix in sugar, lemon peel, juice and yolks of the eggs. Stir all in the pan till it thickens add butter. Pour into a buttered pie dish. Beat the white stiff; add 2 tablespoon castor sugar and bake till a pale brown. Serve at once. The beaten whites should be piled high on the top of pudding.
food history, lemon meringue pie, key lime pie, lemon meringue pudding
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