Lemon Meringue Pie
INGREDIENTS:
7 1/2 in pie
115g/ 4oz / 1 cup plain flour
50g/ 2oz/ 4 tbsp butter diced
25g/ 1oz/ 3 tbsp ground almonds
25g/ 1oz/ 3 tbsp caster sugar
1 egg yolk
Filling
juice of 3 lemons
finely grated rind of 2 lemons
45ml/ 3 tbsp cornflour
75g/ 3oz/ 6 tbsp caster sugar
2 egg yolks
15ml/ 1 tbsp butter
Meringue
2 egg whites
115g/ 4oz/ 1/2 cup caster sugar
1 To make the pastry, sift flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the ground almonds and sugar, and add the egg yolk and 30ml/ 2 tbsp cold water. Mix with your hands until pastry comes together.
2 Knead lightly on a floured surface then wrap and chill for about 30 minutes. Meanwhile, preheat the oven to 200C/ 400F/ gas6 and pop in a baking sheet to heat up.
3 Roll out the pastry to a 20cm/ 8in round and use it to line 15.5cm/ 7 1/2in fluted loose-based flat tin. Prick the base with a fork. Line with greaseproof paper and fill with baking beans.
4 Place the tin on the preheated baking sheet and bake blind for 12 minutes. Remove the paper and beans and bake for another 5 minutes. Remove from the oven and cool. Reduce the temperature to 150C/ 300F/ gas2.
5 To make the filling, put the lemon juice and ring into a jug. Blend the corn flour with a little of the lemon juice, then gradually stir in the rest. Pour into a saucepan and add 150ml/ 1/4pint/ 2/3 cup water.
6 Bring slowly to a boil, stirring until smooth and thickened. Remove from the heat and beat in the sugar and egg yolks, then add the butter. Spoon into the pastry case.
7 To make a meringue, whisk the egg whites until stiff, then gradually whisk in the sugar a tablespoon at a time until thick and glossy. Pile the meringue on top of the lemon filling, spreading and swirling it with the back of a spoon. Bake for 30-35 minutes, or until the meringue is golden and crisp.
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