Page 26 - PowerPoint Presentation

Lemon Meringue

Pie

Ingredients Method

For the pastry, put the flour, butter,icing sugar egg yolk
and 1 tbsp water in to a food processor using the pulse
button on the processor so you do not overwork it. put
175g Plain flour the pastry onto a lightly floured surface, gather together
100g butter until smooth, then roll out and line a tin or oven dish
with the pastry. Tip the pastry is rich, so don’t worry if it
1 tbsp icing sugar cracks, just press it back together. Prick the base with a
1 egg yolk (save the egg white fork, put the pastry to chill for 1 ½ hour in the fridge.
for the meringue) Put a baking sheet in the oven and heat oven to
180c/fan.
For the filling After 1 ½ hour line the pastry with foil and bake ‘blind’
for 15 minutes then remove the foil and bake until the
pastry is pale golden and cooked. Remove from oven and
2 level tbsp cornflour set aside to cool.
100g sugar
To make the filling put the cornflour, sugar and lemon
Grated zest 1 lemon zest in to a saucepan and mix well stir in the lemon juice,
Fresh juice from 1 lemon water and cook over medium heat until the sauce is thick
125ml water and smooth once the mixture bubbles remove from the
heat and beat in the butter until melted.
85g butter
3 egg yolks and 1 a whole egg Beat the egg yolks and the whole egg together, stir into
the pan and return to a medium heat keep stirring
(save the egg white for the meringue) vigorously for a few minutes until the mixture thickens. It
will bubble, but doesn’t curdle, remove from the heat
and set aside.
For the Meringue/ pavlova
To make the meringue/pavlova put the cornflour, vanilla
and vinegar into a cup and mix well and put to one side.
4 egg whites Put the egg whites in to a bowl Whisk the egg whites
200g sugar with electric beaters until they just form stiff and shiny
1 tsp cornflour peaks.
1 tsp white vinegar Gradually add the sugar a couple of tablespoons at a
time and whisk really well between each addition.
1 tsp vanilla
When all of the sugar is used up continue whisking for 3-
4 minutes or until the meringue is stiff and glossy and
stands up in peaks, then whisk in the cornflour, vanilla
and vinegar and whisk well.
Spoon the filling into the pastry and top with the
meringue.

Turn the oven temperature down to 140C/fan.
Bake in the oven for 18-20 minutes until the meringue is
crisp and slightly coloured.