Monday 26 January 2015

Lemon Meringue Pie

Serves 10-12

A crisp pastry base and tangy citrus filling contrasted with sweet fluffy meringue makes this classic Australian favourite a dessert to die for. This topped off a great night with friends on Australia Day for us and followed a traditional lamb roast with vegetables and gravy. It's laden with sugar though, so this is definitely one to put in your every now and again box. But it's so good I had to share. 

What's in it?

20g icing sugar
230g plain flour
100g unsalted chilled butter, cubed
1 egg yolk
2tbs chilled water

Rind of 1 lemon, finely grated
75g cornflour
220g white sugar
180g lemon juice
220g water
60g butter, cubed
3 egg yolks

4 eggs whites, at room temperature
1/4tsp cream of tartar
150g icing sugar

How do I make it?

Pastry Case
1. Place icing sugar in bowl and process, to remove any lumps, for 10sec / speed 9.
2. Add flour and butter and process for 10sec / speed 6. Mixture should resemble breadcrumbs.
3. Add egg yolk and water and combine for 4sec / speed 4.
4. Knead mixture for 30sec / interval speed.
5. Turn dough onto ThermoMat or floured surface and work into a tight round ball. 
6. Wrap in cling wrap and refrigerate for 30 minutes before rolling.
7. Preheat oven to 240°C electric / 220°C fan-forced. Spray 24cm round loose based fluted pie/flan tin with cooking spray.
8. Roll pastry between 2 sheets of baking paper until large enough to line the tin. Ease pastry into tin, press into base and sides. Trim edges. Refrigerate for a further 30 minutes.
9. Place tin onto an oven tray and line pastry case with baking paper. Fill with pie beads or dry rice. Bake for 15 minutes, then remove paper and beads/rice from shell. Bake for a further 10 minutes.
10. Remove from oven and allow to cool completely. Turn off oven.

11. Place lemon rind, cornflour and sugar in mixing bowl and mill for 10sec / speed 9. Scrape down sides of bowl.
12. Add lemon juice, water and butter and cook for 5min / varoma / speed 2. Mixture should thicken.
13. With blade running for 30sec / speed 3, add egg yolks one at a time.
14. Allow to cool in bowl for 15 minutes, then pour into pastry case and spread evenly.
15. Refrigerate for 2 hours. Thoroughly clean and dry mixing bowl.

16. Preheat oven to 200°C if you do not own a kitchen blowtorch. 
17. Insert butterfly whisk into mixing bowl. Place egg whites and cream of tartar into mixing bowl and whip for 3min / 50°C / speed 3.5 (TM5) or speed 4 (TM31). Stiff peaks should have formed, but whip for an extra minute if required. 
18. With blade turning for 4min / 50°C / speed 3, add icing sugar gradually 1tbs at a time through hole in mixing bowl lid. 
19. Spread meringue over lemon filling and use a spoon to shape. Use a kitchen blowtorch to lightly colour meringue, alternatively bake in preheated oven for 5 minutes or until meringue is lightly browned. 
20. Refrigerate for at least 1 hour before serving. If meringue has been browned in the oven, allow to cool for about 30 minutes before refrigerating. Serve chilled.  

11 ProPoints per serve (10 serves) or 10 ProPoints per serve (12 serves).


You can use fresh lemon juice or bottled lemon juice for the filling. Either is fine, but freshly squeezed juice will give a zestier flavour.

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