The geocache is not at the posted location.
This Geo Art was placed for the 2025 Hike-n-Seek Event
"A GeoCachers Reunion"
Lemon Meringue Pie
Ingredients:
1 prebaked pie crust
Filling
5-6 lemons
1/3 C. cornflour
2/3 C. caster sugar
4 large egg yolks, beaten
3 T. unsalted butter, diced
For the meringue
4 large egg whites
2 tsp cornflour
1 C. caster sugar
Instructions:
Finely grate the zest from 4 lemons. Put the grated zest in a saucepan with the cornflour and caster sugar. Squeeze the juice from the lemons – you need 3/4 cups for a good balance of sweet and sharp, so measure this into a measuring cup, then add water to make 1 1/2 cups. Gradually add to the pan, stirring or whisking until smooth. Bring to a simmer, stirring until it thickens, then cook for 2 minutes to cook out the rawness of the cornflour. Remove from the heat and stir in the egg yolks, followed by the butter. Press through a sieve to remove the zest and any eggy bits that may have formed, then smooth into the precooked pie crust and leave to cool completely. It will only come about half-way up the pastry case, leaving enough depth to hold the meringue topping.
Preheat the oven to 300 degrees. In a sparklingly clean bowl, whisk the egg whites to stiff peaks, starting with the mixer on slow, then gradually increasing the speed. Once you have stiff peaks, add the cornflour, then add the sugar a spoonful at a time, beating well between each one. The meringue should be shiny, stiff and not feel grainy. Spoon on top of the cooled filling, making sure you seal to the edges of the pie crust. Swirl and peak it as you wish. Bake, still on the tray, for 25-30 minutes until the meringue is set and crisp on the outside, but not too browned. Leave to settle and cool for at least 30 minutes before serving either warm or at room temperature. Enjoy!!
Final N - .745 W - 1.735
