Lemon meringue pie is lovely, but I would say needs a little longer in the oven. Heres the recipe! I used a block of Shortcrust pastry rolled out to thickness of a £1 coin! 1) Lay the pastry into the dish, press into edges and refrigerate for 30mins 2) Put Greaseproof paper inside, cover with baking beans and blind bake for 15mins at 190C. Remove beans and bake for further 5 mins TO MAKE CURD 100g caster sugar 7 tablesp cornflour 4 large lemons, zest and juice only 6 egg yolks 100g unsalted butter, melted 50ml water 3)Mix the sugar and cornflour together and dribble in a little water(like doing icing sugar) to make it into a paste. 4) Add the lemon zest to 50ml of water in a pan and bring to the boil. Gradually add to cornflour and sugar paste, whisking all the time. 5)Beat in the yolks, Butter and lemon juice and return to the pan 6) Heat slowly until thick, stirring all the time. ( like white sauce) 7) Pour into part baked pastry case and allow to cool. MERINGUE 6 Egg whites 300g Caster Sugar. 8) whisk egg whites to soft peaks 9) Add caster sugar gradually, whisking all the time till stiff 10) cover curd with meringue and bake for 40mins Let me know if you try this!! xx
Posted on: Wed, 25 Sep 2013 19:19:22 +0000
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