Sweet Sw Pie Sun­day S

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

Topped with sug­ary peaks and filled with de­li­ciously tangy curd, lemon meringue pie is a clas­sic crowd- pleaser. It’s the per­fect dessert to take along to Sun­day lunches or to re­veal af­ter a fam­ily din­ner. It’s much eas­ier to make than you may think – sim­ply fol­low th­ese three easy steps to cre­ate this lus­cious and lemony de­light.

1 ½ cups ( 375g) plain flour, sifted ½ cup ( 80g) ic­ing sugar, sifted 125g un­salted but­ter, chilled, chopped 2 egg yolks 1 ta­ble­spoon iced water lemon fill­ing 1 ½ cups ( 375ml) milk 1 cup ( 220g) caster sugar ¹⁄³ cup ( 50g) corn­flour 80g un­salted but­ter, chopped ²⁄³ cup ( 160ml) lemon juice 2 ta­ble­spoons finely grated lemon rind 6 egg yolks meringue ic­ing ¾ cup ( 220g) caster sugar ¼ cup ( 60ml) water ¼ tea­spoon cream of tar­tar 2 egg­whites, at room tem­per­a­ture

Step 1: To make the sweet short­crust pas­try, place the flour, ic­ing sugar and but­ter in a food pro­ces­sor and process un­til the mix­ture re­sem­bles fine bread­crumbs.

With the mo­tor run­ning, add the egg yolks and iced water and process un­til the dough just comes to­gether.

Turn out onto a lightly floured sur­face and gen­tly bring to­gether to form a ball. Flat­ten into a disc, wrap in plas­tic wrap and re­frig­er­ate for one hour.

Roll the pas­try out be­tween two sheets of non- stick bak­ing pa­per to 5mm thick.

Pre­heat the oven to 160C. Line a 18cm ( 1 litre- ca­pac­ity) pie tin with the pas­try, trim the edges and prick the base with a fork.

Re­frig­er­ate for 15 min­utes or un­til firm. Line the pas­try case with non- stick bak­ing pa­per and fill with un­cooked rice or bak­ing weights.

Bake for 15 min­utes, re­move the pa­per and weights and bake for a fur­ther 20 min­utes, or un­til the pas­try is light golden. Re­move from the oven and set aside.

Step 2: To make the lemon fill­ing, place one cup ( 250ml) of milk and the sugar in a medium saucepan over medium heat and whisk un­til the sugar is dis­solved. Bring to the boil.

Place the corn­flour and re­main­ing milk in a small bowl and stir. Pour into the milk and sugar mix­ture and whisk.

Add the but­ter and whisk un­til melted and com­bined.

Add the lemon juice, lemon rind and egg yolks and cook, whisk­ing for three or four min­utes or un­til thick­ened.

Pour the lemon mix­ture into the pas­try shell, smooth the top with a spat­ula and re­frig­er­ate for two hours or un­til set.

Step 3: To make the meringue ic­ing, place the sugar, water and cream of tar­tar in a small saucepan over high heat and stir with a metal spoon un­til just com­bined.

Bring to the boil, re­duce heat to low and cook for three min­utes. Place the egg­whites in an elec­tric mixer and whisk un­til soft peaks form.

While the mo­tor is run­ning, add the sugar mix­ture in a thin, steady stream and whisk for one or two min­utes, or un­til thick and glossy.

Spoon the meringue over the lemon fill­ing and grill un­der a pre­heated hot grill for 30 to 60 sec­onds or un­til golden.

Serves 6- 8.

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