dancie
14th October 2007, 08:48 PM
LEMON MERINGUE PIE
Short Pastry
200 g flour (I use self raisin-flour for lighter pastry)
100 g margarine or butter
75 – 100 mL cold water approximately (in humid weather use less water, and put airconditioner on if needed to keep pastry reasonably cool).
Filling.
50 g cornflour
50 g margarine
100 g – 150 g castor sugar
250 mL water
2 lemons (grate zest finely)
4 large eggs
160 g additional castor sugar for meringue (use only half this amount if watching your kJ!)
Method.
1. Cut fat into flour, rub until the mixture is like fine bread crumbs.
2. Add cold water and mix to a very stiff consistency. Work until smooth.
3. Cool in fridge for half an hour. Roll out and line 25 cm diameter glass pie dish. Prick base with a fork, decorate the edge and brush with egg.
Bake blind, i.e. place baking paper over the pastry shell and spread a cup of rice, dried lentils or peas evenly over the paper.
4 Bake in a fan forced oven at 170ºC for 15 – 20 minutes. Remove baking paper and its contents. (Use the contents later on for your home made soups).
1. Blend the cornflour, add water, sugar and lemon juice. Bring to the boil, stirring all the time.
2. Add grated lemon rind, margarine and egg yolks. If mixture goes thin reheat until it thickens without boiling.
3. Beat egg whites stiffly, fold in castor sugar with a metal spoon and pile on top of mixture.
4. Bake in a cool oven, 150ºC for 15 minutes or until set and lightly browned.
Servings: 8 – 10
Oven Temperature: 200ºC (Fan forced oven: 170ºC)
Position in Oven: One third from top
Adapted by Puka Henry from the Centenary Edition of the The Glasgow Cookery Book.
Short Pastry
200 g flour (I use self raisin-flour for lighter pastry)
100 g margarine or butter
75 – 100 mL cold water approximately (in humid weather use less water, and put airconditioner on if needed to keep pastry reasonably cool).
Filling.
50 g cornflour
50 g margarine
100 g – 150 g castor sugar
250 mL water
2 lemons (grate zest finely)
4 large eggs
160 g additional castor sugar for meringue (use only half this amount if watching your kJ!)
Method.
1. Cut fat into flour, rub until the mixture is like fine bread crumbs.
2. Add cold water and mix to a very stiff consistency. Work until smooth.
3. Cool in fridge for half an hour. Roll out and line 25 cm diameter glass pie dish. Prick base with a fork, decorate the edge and brush with egg.
Bake blind, i.e. place baking paper over the pastry shell and spread a cup of rice, dried lentils or peas evenly over the paper.
4 Bake in a fan forced oven at 170ºC for 15 – 20 minutes. Remove baking paper and its contents. (Use the contents later on for your home made soups).
1. Blend the cornflour, add water, sugar and lemon juice. Bring to the boil, stirring all the time.
2. Add grated lemon rind, margarine and egg yolks. If mixture goes thin reheat until it thickens without boiling.
3. Beat egg whites stiffly, fold in castor sugar with a metal spoon and pile on top of mixture.
4. Bake in a cool oven, 150ºC for 15 minutes or until set and lightly browned.
Servings: 8 – 10
Oven Temperature: 200ºC (Fan forced oven: 170ºC)
Position in Oven: One third from top
Adapted by Puka Henry from the Centenary Edition of the The Glasgow Cookery Book.