Lemon Meringue Pie
The perfect dessert for a State of Origin evening.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 6 - 8 servings
Ingredients
For Pastry
1 1/3 cups plain flour
2 tablespoons icing sugar
2/3 cup butter, chilled and cubed
1½ tablespoons iced water
For the Filling
¾ cup caster sugar
½ cup cornflour
Finely grated zest of 3 lemons
1/3 cup lemon juice
¾ cup water
3 egg yolks, lightly beaten
For the Meringue
3 egg whites
Pinch of cream of tartar
1/3 cup caster sugar
Method
To make the pastry, process the flour in a food processor with icing sugar and butter until the mixture resembles coarse breadcrumbs.
Add iced water; process just until the mixture comes together in a ball.
Turn pastry out onto a lightly floured work surface; knead it gently once and roll out pastry to a 33-cm round about 5 mm thick.
Wrap in cling film and chill for 30 minutes.
Place pastry in a pie tin.
Line the pastry with baking paper and half-fill with dried beans or rice. Bake for 15 minutesat 220c.
Remove the paper and beans or rice and cook for a further 10 minutes or until light golden.
Leave pastry case to cool.
[Image1]
To make the lemon filling, put the caster sugar and cornflour in a saucepan. Combine the lemon zest and lemon juice and the water and add to the pan.
Stir constantly over a medium heat until mixture comes to the boil. Remove from the heat.
Gradually pour the hot filling in a steady stream into the egg yolks, whisking constantly.
Pour the mixture into the pastry and bake in oven to 180°C.
[Image2]
To make the meringue topping, beat the egg whites in a bowl and gradually adding the sugar while beating well after each addition until stiff peaks form and is glossy.
Spread the meringue over the lemon filling.
[Image3]
Bake for 10 minutes in the preheated oven or until the meringue is a light golden colour. Allow to cool before serving.
[Image4]
Categories
#desserts
%recipeyum
223794 - 2023-07-17 07:30:02
