So, I decided that I wouldn't let them go to waste, so whipped up (literally) a meringue to sit on top. I used a Donna Hay recipe as the basis of the tart, with some adaptations to transform it into a lemon meringue pie. I've replicated the recipe below incase anyone wants to have a go at making this beautiful citrus dessert.
You'll need:
For the base and curd:
- 1 1/2 cups of plain flour
- 125g of unsalted butter
- 1/2 cup of icing sugar
- 2 eggs
- 6 egg yolks
- 1 tablespoon of water
- 1 cup of pouring cream
- 1/2 cup of caster sugar
- 1/2 cup of lemon juice
For the meringue:
- 6 egg whites
- 1 cup of caster sugar
1. In a food processor, blend the flour, butter and icing sugar until finely crumbled
2. Add 3 of the egg yolks and blend to combine, as well as the water, to ensure the dough comes together
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULqp-BHuwvv40kvJTkRgc3ACQYmGnSRQnbzIHd1AlLAriJvNRlpZ8rQ3r7XfwMgLCxvHPAO3ZPJf4K-rgfjxTw30yAioICeHA2MMn0o7xV20FgriKBKgAErl5WMfKS7NR3NFM3j226FQ/s1600/Lemon+meringue+pie+1.jpg)
3. Flatten the dough out, cover with cling film, and refrigerate for 1 hour
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZ8cklZexQWgOZEegnsQgs1hocGqGsSmKyhaaKqEZ4FGvbODUJJwoaQ_-TJFkwGnnf3xR2QYa5tEbH_IFYP02-mNN_u7X5sQdrsYe_wFMHgfwl0-wcRHOpl0mDj4LcdrCiEn6wRp_fgc/s1600/Lemon+meringue+pie+2.jpg)
4. Roll the pastry out so that it covers the base of a pie tin, and place in a pre-heated oven at 180 degrees for 25 minutes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-fqfYkH0PHRlF2_otDTbeYGPMoWtNEcqEDbKZVbtNYHSM7sTemSeDa54VZtYozkY1IP0kwDKmToeaIRAch36MFMr0YyPQGCiQqEGp5kbnwzxjEZOabdMpJEY3mT-_fHHqj4ReqDAdYo/s1600/Lemon+meringue+pie+3.jpg)
5. Meanwhile, whisk together the cream, eggs, remaining 3 egg yolks, sugar and lemon juice, then strain through a sieve onto the top of the cooked pastry
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiiZrccmZSLc7fgpDs0fUSTaEVaUeJjFhb-hrpnos1yt-ytSwecLtBk9fCaXF5TpzJNrG6W-Z36wg8avPXOwZuJJmYI91NAMJmgG6mEQKpCvmOOc95-BSULDHjnYDzxglQ3d5Rn7puWQ/s1600/Lemon+meringue+pie+4.jpg)
6. Bake the tart for a further 30 minutes, then allow to cool
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnf-EQDc-WquBOxO-zVO0vOkAl137A4RTbjt2yAhk5H-IFukAAgTj5VN1BhvQPEHisUTzuq0Etx7QaDyrpYIwhISkvLbL2R2b0j72f_HPLP5KTWYBkGp3zvD8rRbVDCmw1upy0w9V_-WQ/s1600/Lemon+meringue+pie+5.jpg)
7. Whisk together the egg whites and remaining sugar until stiff peaks form
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6r6iEnxqA1V-j8N6y5AoHA4-LNN0vyzat6OR_laifH7KrE5DD_XfJirA45jXxAUm_IZNURFS6lsbzRL008n-_dPSz24TJxF8fThwfCdgNrrYgoeCZkreKrF3_GtRzvXA_ci4v2IJENdc/s1600/Lemon+meringue+pie+6.jpg)
8. Dollop the meringue mixture on top of the tart, then bake for a further 10-15 minutes until the meringue is slightly golden
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunAWDIzPRxReVPY7yrqUovF36GS4G1Xnvbkay9NxdQcVSIxVeNFXp0ue2-lLUkrhSy99XNrN_0fsDiNoBi6zniqAItnbI53FGWWC_wJJgw1A2n7L5wiVDqhkjOw9elt6T8dr6cdRSucc/s1600/Lemon+meringue+pie+7.jpg)
9. Allow to cool, then serve with vanilla ice cream
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Uev0qAcWxssD4SBz5A1VtwoiUyBOVD7cHiVPA0y35p6TixiJV6dazj039Snf8H52l1OOdZEvdqU8BduKwTUIVh9ETi59o0jMVh3IsjMx_XF0-kT-Iipuxymx3vUPt4RwQ9tEQmc4ZU/s1600/Lemon+meringue+pie+8.jpg)
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