Delicious Lemon Meringue Pie and Fragrant Stewed Apricots

Four eggs are separated but all the yolks and whites are used! One is thus spared the bad conscience usually associated with the making of meringue, when egg yolks have to be disposed of down the kitchen sink. (I don't know about you, but faced with this situation, I never opt for the alternative course of action, which would have one making mayonnaise one didn't really want!)

For the pastry shell

200g plain white flour

150g butter

1tbsp sugar

1 large egg yolk beaten lightly

3-4 tbsp iced water

For the filling

100g caster sugar

50g butter

?? cup lemon juice

1 tbsp grated lemon rind

2 large whole eggs and1 large egg yolk beaten lightly

For the meringue

2 large egg whites

100g caster sugar

Pinch of salt.

You will require a 9-inch flan tin with a removable bottom.

Make the short crust pastry in the usual way and place in the fridge for at least 30 minutes. Roll out the pastry and use it to line the flan tin. Return to fridge for a further 30 minutes. (Keeping the pastry cold in this way avoids subsequent shrinking) Preheat the oven to 170 degree Celsius and bake the pastry blind for about 15 minutes using baking beans to hold it in shape. Remove from oven and allow to cool.

Now make the filling. Melt the butter in a heavy saucepan over a low heat. Stir in the sugar, lemon juice and rind and then add the beaten egg mixture. Stir constantly until it is thick enough to coat the back of a spoon; do not let it boil. Transfer to a bowl, where it will thicken as it cools. When cold, spread it on the pastry shell.

Next make the meringue. Preheat the oven to 150 degree Celcius. Beat the egg whites with the pinch of salt until they are frothy. Add the sugar a little at a time and beat until the mixture can stand in stiff peaks. Spread over the filling and bake the pie in the upper third of the preheated oven for 30 minutes, or until the top is lightly browned. Serve cold with large dollops of fresh whipped cream.

Fragrant Stewed Apricots

This recipe came from Matilda, who is carving out a reputation for herself as a cookery writer in London. She was for a time the special person in the life of my youngest son. I am sure that we shall hear more about her in coming years, as her stellar qualities as a cook and writer bring her the fame she richly deserves.

450g unsulphured dried apricots*

3 tbsp sugar

1 lemon

10 black peppercorns, 6 cardamoms or cinnamon bark

*I can purchase these in my local supermarket. If you do not have a large supermarket to hand, you may have to resort to a health food shop.

To serve

a handful of toasted flaked almonds or pine nuts

creme franche or Greek yogurt

Remove any grit from the apricots. In a mixing bowl, cover them generously with water and soak in the fridge overnight. The following morning, drain the liquid from the apricots into a pan. Spread the fruit out in an ovenproof dish. Preheat the oven to 150 degree Celcius. Squeeze the lemon and add the juice, the spices and the sugar to the liquid.