A classic dessert also known as lemon cream pie. This recipe, made with whey, is adapted from the American publication, The Farm Journal’s Complete Pie Cookbook
Lemon meringue pie
A classic American Pie
Ingredients
- Baked 8 inch pie case
- 1 1/2 cups whey
- 1 cup sugar
- 3 1/3 tablespoons of cornflour
- 2 large eggs separated
- 1 1/2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- For the meringue:
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Instructions
- Bring 1 cup of whey to the boil.
- Mix the sugar and cornflour together and add to the remaining cold whey to make a smooth paste.
- Combine with the hot whey and cook until thick, stirring constantly.
- Combine this thickened mixture with lightly beaten egg yolks, butter, salt, lemon juice and zest.
- Cook for two minutes then pour into the pie shell.
- Whisk the egg whites with the cream of tartar until light and frothy.
- Add the sugar a little at a time, and whisk until the mixture forms stiff peaks.
- Top the pie with the meringue and bake in a moderate oven 350 deg F/180 C/gas mark 4 for 12 to 15 minutes.
Other recipes you may like:
• Irish whiskey coffee cake
• Gluten-free Victoria sponge
• Chocolate Pie – dairy free