Sunday, 29 August 2021
LEMON MERINGUE PIE
Preheat your oven to 180 deg C
To make the pastryplace 150 gm of plain flour into a bowl ,rub in 85 gm of butter/ marg wit your fingers until the mixture resembles breadcrumbs .
Now add 35 gm of icing sugar , 1/2 beaten egg yolk ,the finely grated rind of 1/2 lemon and 1 and 1/2 tbs of milk .
Turn the dough out to a lightly floured work surface and knad until smooth , roll into a ball and let rest for 30 minutes.
Grease a 8'/ 20cm loose bottom flan pan .
Roll out your pastry to a thickness 1/4"/5 mm and line the base and sides of your flan pan .
Prick the pastry all over with a fork and line with baking paper and fill with dried rice or baking beans .
Bake for 15 minutes, then remove the paper and baking beans /rice. Set aside.
To make the filling , mix 3 tbs of cornflour with 1 tbs of water .
Put 300ml of water in a saucepan and stir in juice and rind of 2 lemons along with the cornflour paste .
Bring this to the boil , stirring constantly .
Then remove from heat and stir in 90gm of castor sugar and add 2 lightly beaten egg yolks ,
now pour the filling into the pastry case .
Finally whisk the 2 egg whites in a clean dry bowl until stiff and gradually add in 85 gm of castor sugar in small increments making sure sugar is dissolved between additions .
Spread the egg white mixture over the pie and bake for 40 minutes .
Remove from the oven , cool and serve .
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