Sanyo EM-S5002W Instructions and Recipes - Page 73

LEMON MERINGUE PIE INGREDIENTS 200g/8oz shortcrust pastry (see page 70) 25g/loz cornflour 50g/2oz sugar 2 large lemons, grated rind and juice 150mIs/ 1/4 pint water 3 egg yolks 25g/loz butter For the meringue: 3 egg whites 100g/4oz sugar COOKWARE 20cm/8inch heatproof flan dish METHOD 1. Roll out pastry and line a 20cm/8inch flan dish. Prick well with a fork and line loosely with aluminium foil. Preheat oven to 200°C. When oven is preheated place flan dish on low metal rack, bake using convection 200°C for 20-25 minutes until cooked. Remove foil for last half of the baking time. 2. Place the butter, 50g/2oz sugar, water, lemon rind and juice in a microwave proof bowl and heat using microwave 900W for 2 minutes until the sugar has dissolved. Mix the cornflour with a little milk or water to a smooth paste. Stir into the lemon mixture. Cook lemon mixture using microwave 900W for 1-2 minutes until thickened, stir frequently. Stir in egg yolks and cook for a further 30 seconds using microwave 900W, pour into baked flan case. 3. To make the meringue - whisk the egg whites until stiff, gradually fold in the sugar. Place meringue mixture on top of lemon. 4. Preheat the oven to 190°C. When the oven is preheated place the dish on the low metal rack on the turntable. Bake using convection 190°C for 15-20 minutes until light golden brown. Microwave Tip Heat lemons for 30 seconds on 900W microwave power before squeezing, you will be able to extract twice as much juice. 72