Monday, November 3, 2008

Lemon Meringue Pie

The last piece at a recent picnic
SO SORRY its sideways - I forgot to edit before upload!

Lemon Meringue Pie
Shortcrust Pastry [fits about a 20cm 8inch pie plate] My dish is in back of photo.
1 cup flour (plain or all purpose) [I use Orgran Gluten Free]
1-2 Tblspoons icing (powdered) sugar
60grams (2 oz) cold butter
5-6 Tblspoons chilled water or lemon juice [you may need more or less]

1/2 cup lemon juice, freshly squeezed
1x400g can (almost a pound?) Condensed Milk
4 egg yolks

4 egg whites
pinch Cream of Tartar
1/2 cup fine sugar

Process all Pastry ingredients in the food processor (or rub in traditional method)
***Put flour in first, then add cut up cold butter,
PROCESS 1-2 minutes then while machine is running
SLOWLY add water 1 tablespoon at a time, stop when it starts to clump together in a ball.
Turn out onto a piece of foil large enough for your pie plate, cover with a piece of cling-wrap and roll out.
Sit in fridge 1/2 hour
Then discard cling-wrap and gently lower foil (with pastry) into your pie dish.
Bake for 10 - 15 minutes THIS IS FOR GLUTEN FREE not sure about other flour
Cool a little and then add Filling and top with Meringue.

Mix all ingredients with beaters. (Kenwood, Sunbeam etc)
Pour into partly cooked pie shell

Beat egg whites [with clean beaters] until soft peaks form
add pinch of Cream of Tartar and gradually add sugar while still beating.
Scoop out of bowl and onto top of pie

Bake 15 minutes at 180c [375F]

ENJOY hot or cold! Meringue doesn't keep very well - best eaten 1-2 days
I think you could freeze the crust and filling separately & thaw and assemble then make meringue and put on top - I haven't tried this.

1 comment:

  1. The pastry is pre-cooked for 10-15 minutes and then for 15 minutes after it is filled and topped with Meringue. You can use Splenda sugar substitute in Meringue instead of sugar - same amount.