RECIPE - STRAWBERRY MERINGUE PIE

This looks spectacular but is simple to make. Sue Wooldridge.

3 large eggs

1 cup sugar, +2 extra tablespoons for meringue

1/3 cup cornflour

125 mls lemon juice

grated zest of 1 lemon

4 cups sliced strawberries

deep short crust pie shell, pre baked

Separate eggs into two bowls and set aside. Combine first measure of sugar and corn flour in a pot with lemon zest and juice.

Whisk until smooth making sure there are no lumps of cornflour.

Beat in egg yolks. In another pot, gently heat the sliced strawberries for 6-8 minutes until the juice runs. Add hot strawberries to the egg and sugar mixture, beating well.

Cook over a low heat, stirring constantly, for 5 minutes until it thickens.

Pull the filling into the prebaked pie shell.

Preheat the oven to 175° C.                                                                                     

To make the meringue topping, egg whites until stiff, then slowly add second measure of sugar and beat in well.

Spread meringue over the strawberry filling and bake for 10 to 15 minutes or until the meringue is slightly browned.

Let cool before serving but do not chill.

Recipe courtesy NZ Gardener, Garden Diary.