This is the suitable lemon pie! With a scrumptious home made pie crust, a gentle, citrusy lemon filling, and a toasted meringue topping, it is not possible to resist.
I am penning this whilst it's far snowing out of doors and winds are blowing round my residence at 50mph. Despite the cutting-edge climate conditions, the calendar says spring and Easter are looming. And as a person who lives and breathes her day by day chart, it manner it is time to put together for the extrade of seasons. Turn off that heater, placed a few tulips in a vase, open the ones windows...wow! Let's maintain them closed!
* ingredients
for pastries
° 225g/8oz plain flour
° 175g/6oz butter
° 45g/1oz of powdered sugar
° 1 big poultry-free egg, whisked
lemon filling
° 6 lemons, zest and juice
° 65g/2oz cornmeal
° 250g / 9oz caster sugar
° 6 egg yolks
To prepare the meringue
° four egg whites, free of poultry
° 225g/8oz caster sugar
° 2 teaspoons corn flour
* method
Preheat the oven to 180°C / 350°F / Gas four.
First make the pastries. Measure the flour and butter right into a mixer and blend collectively till the mixture resembles breadcrumbs. Add the powdered sugar, eggs and 1 tablespoon of water and whisk once more till they change into a ball.
Place the dough on a piece floor and roll it out to a thickness of three mm. Use the rolling pin to boost the pastry up and move it to line the 23cm/9" backside flan pan. Be careful now no longer to stretch the dough whilst setting it withinside the corners. Cover with plastic wrap and vicinity withinside the fridge to chill for 30 minutes.
Take the tray coated with pastry from the fridge and decrease the quantity of extra pastry. Press the top fringe of the pastry in order that it's far simply barely above the top of the tin.
Line the pastry container with parchment and fill with breadcrumbs. Bake for 15 minutes, then take away the beans and parchment and go back to the oven for some other 5 minutes.
Remove from oven and decrease temperature to 170°C/340°F/fueloline three°.
For the filling, integrate lemon peel and juice with cornmeal and stir to shape a clean paste. Measure 450 ml / sixteen fluid oz. of water right into a saucepan and convey to a boil. Add the lemon cornmeal aggregate to the recent water and stir over the warmth till the mixture thickens, then take away from the warmth.
In a bowl, blend collectively the sugar and egg yolk and whisk properly with the lemon aggregate withinside the skillet. Stir over medium warmness till clean. Set apart for a couple of minutes after which pour into the baked pastry tin.
For meringues, beat egg whites in a stand-by myself mixer till gentle peaks shape whilst the whisk is removed. Add the caster sugar a bit at a time, persevering with to whisk till the meringue is stiff and shiny. Add cornmeal and whisk once more.
Spoon over the crammed pastry tin and unfold the meringue to absolutely cowl the lemon filling. Then create a swirl at the pinnacle of the meringue.
Bake withinside the oven for approximately 15 minutes, till the filling is absolutely cooked thru and the meringue is barely golden and crisp. Allow it to chill absolutely earlier than cutting or serve it very warm.
Enjoy !
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