Posted on September 29 2012
TREAT OF THE WEEK
This week we've been making Lemon Meringue Pie, quite a tricky recipe but very delicious! Here's the recipe so you can try it for yourself, enjoy! Lemon Meringue Pie “This pie is a great favourite. As it is a complicated recipe, it is worth making a good-sized one. Try serving warm with some vanilla ice cream.” Ingredients 55g/2oz unsalted butter, diced, plus extra for greasing 250g/9oz ready-rolled shortcrust pastry, thawed if frozen Plain flour, for dusting 3 tbsp cornflour 85g/3oz caster sugar Grated rind of 3 lemons 300ml/10fl oz cold water 150ml/5fl oz lemon juice 3 egg yolks For the meringue 3 egg whites 175g/6oz caster sugar 1tsp golen granulated sugar Method Grease a 25cm/10inch round fluted flan tin. Roll out the pastry on a lightly floured work surface into a round 5cm/2inches larger than the flan tin. Ease the pastry into the tin without stretching and press down lightly into the corners. Roll the rolling pin over the tin to neaten and trim the edge. Prick the base of the flan case all over with a fork. Chill in the refrigerator for 20-30 minutes. When ready to bake, put a baking sheet in the oven and preheat the oven to 200oC/400oF/Gas Mark 6. Line the pastry case with baking paper and fill with baking beans. Bake on the hot baking sheet in the preheated oven for 15 minutes. Remove the beans and paper and bake for a further 10 minutes until the pastry is dry and just colouring. Remove from the oven and reduce the temperature to 150oC/300oF/Gas Mark 2. Put the cornflour, caster sugar and lemon rind into a sauce pan. Pour in a little of the water and blend to a smooth paste. Gradually add the remaining water and the lemon juice. Bring to the boil over a medium heat, stirring constantly. Reduce the heat and simmer gently for 1 minute until smooth and glossy. Remove from the heat and beat in the egg yolks, one at a time, then beat in the butter. Put the saucepan in a bowl of cold water to cool the filing. When cool, spoon the mixture into the pastry case. To make the meringue, using a hand-held electric whisk, beat the egg whites in a large, clean bowl until thick and soft peaks form. Gradually add the caster sugar, beating well after each addition - the mixture should be glossy and firm. Spoon the meringue over the filling to cover it completely and make a seal with the pastry case. Swirl the meringue into peaks and sprinkle with the granulated sugar. Bake in the preheated oven for 20-30 minutes until the meringue is crisp and pale gold (the centre should still be soft). Leave to cool slightly before serving. Love Food (2006). Home Baking Cookbook. Bath: Parragon Books Ltd. P124.