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This one is a special requist from Akolen.
Here yah go m8 a lemon merinque pie recepie:

Lemon Meringue Pie Recipe :

70g self-raising flour
130g plain flour
30g caster sugar
120g butter
1 egg

Lemon Filling
56g (4 tablespoons) cornflour
170g (3/4 cup) caster sugar
190ml (3/4 cup) lemon juice
250ml (1 cup) water
60g butter
3 large egg yolks

3 large egg whites
170g (3/4 cup) caster sugar

To make pastry: Process flours, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg and process until mixture comes together into a ball. Cover dough with cling wrap and refrigerate for 1 hour.

To make lemon filling: Stir cornflour, caster sugar, lemon juice and water together in medium saucepan until mixture is smooth. Place saucepan over medium heat and stir until mixture reaches the boil. Reduce heat, simmer and stir for 30 seconds then remove from heat. Immediately and vigorously whisk in butter and egg yolks. Cover and refrigerate filling until cold.

Preheat oven to 180 degrees Celsius. Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 22cm (9 inch) pie plate. Lift pastry into pie plate and gently press into dish. Trim any pastry overhanging the sides.

Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice. Bake at 180 degrees Celsius for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool.

To make meringue: Place egg whites in large bowl of electric mixer and beat on high speed until soft peaks form. Add the sugar gradually, beating until sugar is dissolved and mixture is thick and glossy.

Spoon lemon filling into cooled pastry shell and top with meringue. Bake in a preheated oven at 200 degrees Celsius for about 10 minutes or until meringue is lightly coloured.

Bon apetit.