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Recipe Name: Lemon Meringue Pie  
 
Category: Desserts

 

Prep Time Cook Time Serves
2
 

 

Ingredients:

For Short crust pastry
 
Refined flour   50 g
Butter   25 g
Salt   a pinch
Castor sugar   1/2 tsp
Cold water   to mix
 
For Filling
 
Corn flour   11/2 tsp
Water   75 ml
Lemon juice and rind   1 lemon
Sugar   50 g
Egg   1
Castor sugar   2 tsp
Glace cherries   1
 

Method:

  • To make the short crust pastry, sieve flour, salt and sugar if used.
  • Rub in the butter gently using finger tips till the mixture resembles fine bread crumbs. Use minimum handling. (Rub quickly and lightly, lifting mixture, up all the time to incorporate as much cool air as possible.)
  • Add cold water, sprinkling it evenly over the mixture.
  • Mix with a palette knife or a round blade kitchen knife cutting through and pressing together (a knife keeps the pastry cool).
  • Put down the knife and bind the mixture into a smooth dough, with the hand.
  • Place the dough on a lightly floured board or table top
  • Flour the rolling pin lightly and roll the pastry in one direction only without pressing or stretching it.
  • Roll out the pastry 1/4" thick and cut into four rounds using a biscuit cutter. Grease a tart tray and dust with flour. Line it with the pastry rounds.
  • Bake the pastry blind in a hot oven (425 degree F to 450 degree F) for about 10 minutes to set the bottom.
  • Roll out the pastry on a floured board and line a pyrex dish with it. Trim the edges and prick the pastry.
  • Line the pastry with butter paper and for baking blind, put some beans (Rajmah).
  • Bake for approximately 25 minutes in hot oven (400 F)
  • Lift the beans out of the case and remove butter paper.
  • Mix corn flour with water, add lemon juice and grated rind. Bring slowly to boil while stirring and cook till the mixture thickens. Add sugar.
  • Remove form heat, cool the mixture slightly and add beaten egg yolk.
  • Pour on to the pastry and bake again till set.
  • Whisk egg whites stiffly and fold in castor sugar.
  • Pile the meringue on top of the lemon filling and bake till crisp and light brown on the tips.
  • Decorate with glazed cherries and serve.
 
Tags:   Lemon Meringue Pie, pastry , mixture , bake , add , flour , knife , roll , line , water , cool , sugar , butter , lightly , rub , pressing , using , mix , tips , put , rounds
 
Suggested Variation
There is no suggested variation for this recipe
 
 
 
lemon-meringue-pie
 
 
Nutrition Facts
 
Serving Size   1
 
Amount Per Serving
Calories 301 Calories from Fat 135
% Daily Value'
Total Fat  15 g 22%
Saturated Fat  8 g 38%
Trans Fat  0  
Cholesterol  133 mg 44%
Sodium  108 mg 5%
Total Carbohydrate  40 g 13%
Dietary Fiber   2 g 6%
Sugars   18 g  
Protein   7 g
Vitamin A   9%   * Vitamin C   1%
Calcium   3% * Iron   5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs