| Recipe Name: Lemon Meringue Pie |
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| Category: Desserts |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| For Short crust pastry |
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| Refined flour |
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50 g |
| Butter |
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25 g |
| Salt |
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a pinch |
| Castor sugar |
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1/2 tsp |
| Cold water |
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to mix |
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| For Filling |
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| Corn flour |
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11/2 tsp |
| Water |
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75 ml |
| Lemon juice and rind |
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1 lemon |
| Sugar |
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50 g |
| Egg |
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1 |
| Castor sugar |
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2 tsp |
| Glace cherries |
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1 |
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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.
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Tags:
Lemon Meringue Pie, pastry , mixture , bake , add , flour , knife , roll , line , water , cool , sugar , butter , lightly , rub , pressing , using , mix , tips , put , rounds |
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