jojo
11th September 2007, 01:31 PM
Lemon Meringue Pie
Short Pastry:
200 g flour, 100 g shortening – (butter, marg, cooking fat or mixture of marg and cooking fat), ½ teaspoon salt, approx. 75-100 mL cold water.
Rub shortening into flour till like fine breadcrumbs; add salt.
Add cold water and mix to a very stiff consistency. Work till smooth.
Roll out and use as required. If sweet pastry required can add 1 level tbspn castor sugar at same time as salt.
Filling and meringue
50g cornflour, 300 mL water, 100g castor sugar,
Rind and juice of 2 Lemons, 50 g margarine, 4 eggs, 160 g castor sugar for meringue.
Roll out pastry and line plate; decorate edges and brush with egg; or line a flan ring; prick base. Bake blind at 200 C for 30 minutes.
Blend cornflour, water, first lot of sugar and lemon juice. Bring to boil stirring all the time.
Add grated lemon rind, margarine, then egg yolks. If mixture goes thin, reheat till thick without boiling. Pour into pastry case.
Whisk egg whites stiffly, fold in castor sugar (second lot) and pile on top of lemon mixture. (If you want a crisp meringue topping beat the sugar in until dissolved).
Bake in cool oven 150 C for about 20 minutes until set and lightly browned.
PS fills about a 28 cm diameter pie dish
Short Pastry:
200 g flour, 100 g shortening – (butter, marg, cooking fat or mixture of marg and cooking fat), ½ teaspoon salt, approx. 75-100 mL cold water.
Rub shortening into flour till like fine breadcrumbs; add salt.
Add cold water and mix to a very stiff consistency. Work till smooth.
Roll out and use as required. If sweet pastry required can add 1 level tbspn castor sugar at same time as salt.
Filling and meringue
50g cornflour, 300 mL water, 100g castor sugar,
Rind and juice of 2 Lemons, 50 g margarine, 4 eggs, 160 g castor sugar for meringue.
Roll out pastry and line plate; decorate edges and brush with egg; or line a flan ring; prick base. Bake blind at 200 C for 30 minutes.
Blend cornflour, water, first lot of sugar and lemon juice. Bring to boil stirring all the time.
Add grated lemon rind, margarine, then egg yolks. If mixture goes thin, reheat till thick without boiling. Pour into pastry case.
Whisk egg whites stiffly, fold in castor sugar (second lot) and pile on top of lemon mixture. (If you want a crisp meringue topping beat the sugar in until dissolved).
Bake in cool oven 150 C for about 20 minutes until set and lightly browned.
PS fills about a 28 cm diameter pie dish