Lemon Meringue Tart
Last week I gave you a variant of lemon/lime and meringue - this week it’s another. And of course it comes from the notebook my grandmother made in the 1950s. This time I’ve kept her paragraphing, just out of interest.
Lemon Meringue Tart
Make a short crust 4 oz butter 6 oz flour, salt. Rub butter into flour until it is like crumbs, mix in a little cold water using knife. Roll out and line a pie dish. Bake in a moderate hot oven until a biscuit colour. When cold fill with the following. Put 1 ¾ cups water to boil with ¾ cups sugar. Mix 3 tablespoon cornflour and add it to syrup, stir well. Take off heat and beat in 1 teaspoon butter, 2 egg yolks juice and rind of lemon. Taste and if not enough sugar add more. Fill the pie shell with mixture and top it with a meringue of stiffly beaten whites of egg and 2 tablespoon sugar. Set in cool oven until meringue is slightly brown.
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