One of my sons past bakes. Well.....he helped. Mummys blessed nonetheless! OK so to me, this is quite a bit of work... But if ur itching to bake, go for it! Lemon meringue pie Serves 6-8 Ingredients : 150g plain flour, plus extra for dusting 85g butter, cut into small pieces, plus extra for greasing 35g icing sugar, sifted Finely grated rind of 1/2 lemon 1/2 egg yolk, beaten 1 1/2 tbsp milk Filling: 3 tbsp cornflour 300ml water Juice and grated rind of 1 lemon 175g caster sugar 2 eggs, separated 1) Sift the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, lemon rind, 1/2 egg yolk and milk. 2) Knead briefly on a lightly floured work surface. Wrap in clingfilm and chill in the fridge for 30 minutes. 3) Preheat the oven to 180 deg C. Grease a 20cm round tart tin. Roll out the pastry to 5mm thick, then use it to line the tin. 4) Prick all over with a fork, line with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. 5) Remove the pastry case from the oven and take out the paper and beans. Reduce the temperature to 150 deg C. 6) For the filling, mix the cornflour with a little water to form a paste. Put the remaining water in a saucepan. Stir the lemon juice and rind into the cornflour paste. Bring to the boil, stirring. Cook for 2 mins. Cool slightly. 7) Stir in 5 tbsp of the caster sugar and the egg yolks, and pour into the pastry case. 8) Whisk the egg whites in a clean, grease free bowl until stiff. Gradually whisk in the remaining caster sugar and spread over the pie. Place on a baking sheet and bake for 40 mins. Remove from the oven and cool.
Posted on: Tue, 12 Aug 2014 04:58:45 +0000
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