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| Lemon Meringue Pie By Lynn Aoki ~~~~~~ PASTRY 100g (4oz) plain flour (no raising agent) Pinch of salt 25g (1oz) Lard 25g (1oz) Margarine 1 tablespoon of cold water to mix 1 level tablespoon sugar METHOD Mix flour and salt in bowl Rub in the lard and margarine Using a knife to cut and stir mix with cold water to form a stiff dough Turn dough on to a floured board or worktop and roll out Chill pastry before use LEMON MERINGUE PIE METHOD 100g (4oz) Short crust pastry FILLING 2 eggs (medium) seperated. 200g (8oz) caster sugar(fine granulated) Juice and grated rind of 1 lemon 125ml (1/4 pint) boiling water 25g (1oz) cornflour METHOD Line an 18 cm (7 inch) flan tin with pastry. Bake 'blind' Beat egg yolks with 100g (4oz) sugar Add lemon juice,grated rind and boiling water Blend in the cornflour mixed to a smooth paste with cold water bring to the boil,stirring well Pour into the baked flan case Whisk egg whites stiffly gradually beat in the remaining sugar Spread over the flan and bake until crisp and pale golden brown at 150 deg C.300 deg F, Gas mark 2 for 25-30 minutes. And that's all there is to it!!.Enjoy! Lynn explains, "I just realised you may not understand what baking "blind"means! Don't want ye staggering about the kitchen in a blindfold now,do we?!LOL!" This is the BAKING BLIND method... Line flan case. Cover pastry with greaseproof paper and weigh down with rice or beans. Bake for 20 minutes. Remove paper, beans and flan ring. Return to the oven for a further 5 mins until crisp and firm. (same temp as pie). Thanks for the tip Lynn, I assure you that I have never had to bake Blind before, usually, I just pop open the box, and pop it in the oven... At least that is how a Mountain Top works!! LOL ~~~~~~~~~~~~ Taste of the Tunnels Index Page |
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