Thursday, May 24

Lemon Meringue Pie


Or should I say 
Lemon cream meringue pie

Who doesn't like lemon meringue pie??



RECIPE
For 28cm flan tin

SHORTCRUST PASTRY
250g flour
130g butter cubed and cold from the fridge
tspn cold water

METHOD
grease your tin and line bottom with greaseproof paper
put butter and flour into food processor
blend until you get breadcrumb texture
add tspn of water and blend until it comes together
you may need to add another teaspoon of water
Tip out onto cling film (seran wrap) 
and pat together
refrigerate for at least 30 mins
 after 30 mins remove from fridge and leave for 10 mins to reach room temp
roll to circle big enough to line your tin
Line your tin and bake blind 
(if you need instructions on that click HERE )
leave to cool 

While your case is baking you can make the lemon curd cream

LEMON CURD CREAM
75g butter
150g sugar
zest and juice of 3 lemons
1 egg
2 egg yolks
 75ml double cream
place butter, sugar, zest and juice into saucepan and heat gently until sugar is dissolved
Place eggs and egg yolk into bowl and beat well
pour egg mixture in a slow steady stream into butter mixture stirring constantly 
keep heat very low
continue stirring until mixture thickens enough to coat the back of a spoon
leave to cool

whip cream until stiff
add lemon curd to cream and fold in 
(the lemon curd must be completely cool)

MERINGUES
4 egg whites
225g sugar
place sugar on a baking tray and pop in oven preheated to 200c
whisk egg whites until peaks form
remove sugar which should be warm but not burnt
slowly add to whites a spoonful at a time 
whisking continually
when all sugar is incorporated whisk for 2 mins more
you should have a thick marshmallow like meringue mix




NOW YOU ARE READY TO ASSEMBLE

spread your lemon curd cream across pastry 
spread meringue mix on top 
you want the meringue top to have a lot of points 
these will caramelise and darken
now if you have a kitchen torch you can torch your meringue
otherwise place beneath a very hot grill 
keep an eye on it as it will burn in a second

ENJOY

*note I do not put an eggwash on my pastry case as I think it hardens the pastry 
*the lemon curd cream is also a really great sponge cake
or meringue roulade filling
*in order to use up the left over pastry I made some mini pies simply by greasing a muffin tin and pressing the scraps in to line them 
I got 3 extra mini lemon meringues, 
you could of course make all mini ones which would be great for a party 


DO LET ME KNOW IF YOU TRY THE RECIPE 
x


 



3 comments:

  1. Hi Helen
    This looks delicious. I regret to admit that I have not been successful in making meringue. I have had a couple of failed attempts and ended up buying my meringue from the bakery for pavlova (which I am serving to guests tomorrow).

    Helen

    ReplyDelete
  2. HELEN, Why has it gone wrong? what were the issues?

    ReplyDelete

There was an error in this gadget

LinkWithin

Related Posts with Thumbnails