Remove from the oven and reduce the temperature to 170C/340F/Gas 3½. For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Set aside for a few minutes and then pour into the baked pastry case. Make the orange juice up to 200ml with water and strain into the pan. Take the pastry-lined tin out of the fridge and trim the excess pastry. Rub the butter into the flour, adding a good pinch of salt, then stir in the icing sugar. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Finally: First make the pastry. For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Set aside for about 30 minutes to allow the filling to firm up before serving warm. Measure the flour and butter into a food processor and blend together until the mixture resembles fine … Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Set aside. For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight). The pastry is quite rich, so don’t worry if it cracks, just press it back together. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Be careful not to stretch the pastry as you tuck it into the corners. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Trim and neaten the edges. New! Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Then create a swirl on the top of the meringue. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Put the egg whites in a large bowl. First make the pastry. Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Set aside for about 30 minutes to allow the filling to firm up before serving warm. Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Spoon in the lemon curd and level the surface. Can be done a day ahead. Pulse until the mix starts to bind – make sure the mix is not overworked. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat. For the meringue: Add the egg whites, the icing sugar, the vanilla and the salt in the bowl of an electric mixer. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes. Cook over a medium heat, stirring constantly, until thickened and smooth. You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good. Tip the pastry onto a work surface and roll out to a 3mm thickness. Quickly reheat the filling and pour it into the pastry case. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating.
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