As­pir­ing Chef

Lemon Meringue Pie

The Poultry Bulletin - - CONTENTS -

In­gre­di­ents Crust:

175 g (310 ml) cake flour 30 ml (2 T) cas­tor sugar 2,5 ml (½ t) salt 125 g but­ter 50 ml wa­ter

Fill­ing:

1 x 397g can con­densed milk 125 ml lemon juice 4 egg yolks 7,5 ml (1½ t) grated lemon rind 2,5 ml (½ t) cream of tar­tar 4 egg whites 60 ml (¼ cup) cas­tor sugar

Method

1. Pre­heat oven to 160ºc. 2. Sift the cake flour, cas­tor sugar and salt to­gether. 3. Rub in the but­ter and add just enough wa­ter to make a pli­able

dough. Place in plas­tic bag and leave in fridge for 1 hour. 4. Roll out pas­try to 5mm thick­ness and line a tart pan. Place foil on pas­try and fill with dry beans. Bake for 15 min­utes. Re­move foil and beans and bake for a fur­ther 5 min­utes. Leave to cool. 5. Mix the con­densed milk, lemon juice, egg yolk and lemon

rind. Mix well. 6. Beat the egg white and cream of tar­tar un­til stiff; grad­u­ally add the cas­tor sugar whilst beat­ing con­tin­u­ously. 7. Fill pas­try case with the fill­ing and spoon meringue mix­ture on top. 8. Bake for 20 min­utes un­til meringue top­ping be­comes golden

brown.

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