Today, I made Lemon Meringue Pie in food tech. The recipe is really simple and only takes 2 hours to make. Its very moist and the pastry is crisp.
- Ingredients List:
- For the pastry
- 175g plain flour
- 100g cold butter
- , cut in small pieces
- 1 tbsp icing sugar
- 1 egg yolk
- For the filling
- 2 level tbsp cornflour
- 100g golden caster sugar
- finely grated zest 2 large lemon
- 125ml fresh lemon juice (from 2-3 lemons)
- juice 1 small orange
- 85g butter
- , cut into pieces
- 3 egg yolk and a 1 whole egg
- For the meringue
- 4 egg white, room temperature
- 200g golden caster sugar
- 2 level tsp cornflour
- Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
- While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.
- Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.
there will be pictures on the way shortly!!!!
@bakedbymollie 