LEMON MERINGUE PIE
Short Crust Pastry
This is very simple ...mix one cup of plain flour with 1/4 cup of castor sugar add 100gm of cold diced butter and a pinch of salt with your fingers in a bowl till the mix resembles bread crumbs , now add the yolk of one egg ( room temp ) and 2 tbs of cold water .
Knead to a dough , wrap in cling wrap and refrigerate for 20 minutes.
Roll out on a lightly floured board.
Meringue
2 egg whites
1/4 cup of castor sugar
Beat the eggs till white and frothy and gradually add sugar in small batches , beating well between additions.
Lemon curd
250gm of butter
1.5 cups of castor sugar
Juice of 4 lemons and the finely grated rind of 1.5 lemons
4 large eggs beaten
Cut the butter into small pieces and place in a bowl resting over the top of simmering water in a saucepan.....the bowl should not be touching the water ...
Add the sugar , lemon juice and rind and continue to stir till they have all melted together .
Remove from the heat and now stirring continuously add the beaten eggs a little at a time.
Return the bowl to the top of the saucepan with the simmering water and stir till the mixture thickens ,
This can take up to 10 minutes.
Fill your pastry case but not to the top , remember to allow room for the meringue topping.
( Speaking from experience one of my greatest disasters was the meringue topping dislodging from the tart on route to being delivered.....a lesson well learnt )
Now it is time to pipe or my preference is to spoon the meringue mix on top of the tart and just before service place the pie in a well heated oven for 3 to 4 minutes to brown the peaks of the meringue
This is very simple ...mix one cup of plain flour with 1/4 cup of castor sugar add 100gm of cold diced butter and a pinch of salt with your fingers in a bowl till the mix resembles bread crumbs , now add the yolk of one egg ( room temp ) and 2 tbs of cold water .
Knead to a dough , wrap in cling wrap and refrigerate for 20 minutes.
Roll out on a lightly floured board.
Meringue
2 egg whites
1/4 cup of castor sugar
Beat the eggs till white and frothy and gradually add sugar in small batches , beating well between additions.
Lemon curd
250gm of butter
1.5 cups of castor sugar
Juice of 4 lemons and the finely grated rind of 1.5 lemons
4 large eggs beaten
Cut the butter into small pieces and place in a bowl resting over the top of simmering water in a saucepan.....the bowl should not be touching the water ...
Add the sugar , lemon juice and rind and continue to stir till they have all melted together .
Remove from the heat and now stirring continuously add the beaten eggs a little at a time.
Return the bowl to the top of the saucepan with the simmering water and stir till the mixture thickens ,
This can take up to 10 minutes.
Fill your pastry case but not to the top , remember to allow room for the meringue topping.
( Speaking from experience one of my greatest disasters was the meringue topping dislodging from the tart on route to being delivered.....a lesson well learnt )
Now it is time to pipe or my preference is to spoon the meringue mix on top of the tart and just before service place the pie in a well heated oven for 3 to 4 minutes to brown the peaks of the meringue
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