Lemon Meringue Pie: Lemon Meringue 05 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Lemon Meringue Pie >> Lemon Meringue 05


	Lemon Meringue 05

		Lemon Meringue Pie 225 gms flour 125 gms butter (cold) 50 gms icing sugar 1 egg 2 - 3 dessert spoons of cold water 50 gms cornflour 150 gms sugar 2 lemons 3 dl water 3 egg yolks 3 egg whites 75 gms sugar 75 gms icing sugar Sieve the flour and a pinch of salt into a bowl (this traps air in the flour), cut the butter into blocks and put it into the flour, use two knives to cut the mixture again and again and then rub it between the fingers until it looks like breadcrumbs. Work fast so that the mixture stays cool, it's a good idea to make pastry early before the kitchen warms up, of course you can use a mixer instead! Add the sugar and make a hole in the middle of the mixture, add the egg and the water, using a fork mix all the ingredients together to obtain a stiff dough. Flour a marble surface and knead the dough on it until it is supple. Wrap the dough in plastic film and put it in the fridge for at least half an hour. Pre-heat the oven to 200 C. Roll out the dough and line a 20 cm flan case with it. Bake it blind (put a baking paper circle in it to cover the base (you can also put some dry beans into it to shape the bottom) in a 200 C oven until golden, about 20 minutes. Turn the oven down to 175 C. Use a fine grater to collect the zest (the yellow part ) of the lemon skin. Put the cornflour, sugar and lemon peel into a saucepan over a medium heat, add the water and lemon juice a little at a time while mixing vigorously all the time (I used a whisk) to obtain a smooth paste, bring the mixture to the boil and let it simmer for one minute. Remove the pan from the heat and add the yolks of three eggs and mix thoroughly, the residual heat in the mixture cooks the eggs. Fill the tart with the mixture. Whisk the egg whites until they are stiff and dry, add the sugar and then the icing sugar while continuing to whisk. Spread the meringue over the pie and bake in a 175 C oven for maximum of 30 minutes until it turns a golden brown.