Directions:
- Combine pie shell ingredients and press into a 21cm microwave safe pie plate.
- Microwave on high 2mins.
- Cool completely.
- Filling:.
- Combine sugar and cornflour with the pinch salt in a large jug.
- Gradually add the hot water, stirring well to prevent lumps.
- Cook uncovered on High, stirring frequently, until very thick and bubbly.
- Beat egg yolks lightly.
- Stir in 3 Tablespoons of the cornflour mixture to the egg yolks, then add back to the cornflour mixture.
- Cook 1 minute on high.
- Blend in butter, lemon rind and juice and allow to cool before pouring into the pie shell.
- Meringue:.
- Beat egg whites until stiff then add in caster sugar slowly beating until thick and glossy.
- Pile onto the cooled pie filling, making sure it touches the crust all the way round.
- Cook on high for 3mins.
- Cool away from draughts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.7 Kcal (1703 kJ) | ||
| Calories from fat | 160.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.85g | 27% | |
|---|---|---|---|
| Cholesterol | 90.21mg | 30% | |
| Sodium | 294.98mg | 12% | |
| Potassium | 68.8mg | 1% | |
| Total Carbs | 57.41g | 19% | |
| Sugars | 35.1g | 140% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 225.87 Kcal (946 kJ) | ||
| Calories from fat | 89.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 27% | |
|---|---|---|---|
| Cholesterol | 50.1mg | 30% | |
| Sodium | 163.83mg | 12% | |
| Potassium | 38.21mg | 1% | |
| Total Carbs | 31.88g | 19% | |
| Sugars | 19.49g | 140% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 2.98g | 11% | |
| Vitamin C | 3.4mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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