Lemon Meringue Pie

This is the recipe that I used for the baking class yesterday.

This image doesn't justify the taste. Give it a go, review it and do let me know..

Lemon Meringue Pie

No Fuss Pastry Crust

Ingredients:

300 g flour

150 g butter, room temperature

6 tbsp sugar

Pinch of salt

80 ml ice cold water (may not use all)

Preheat oven 175*C

In a mixer, combine flour, salt, and sugar. Add cubed butter into the dry ingredients and add bit of cold water, little by little. Mix just until the dough clumps together. Do not over process

Lightly flour the working surface. Roll out the dough; rotate few times to prevent it from sticking on the work surface.

Cut few circles for mini pies or if you are making one large pie, make sure rolled dough is large enough to cover your pie plate.

Transfer rolled dough to the greased pie plate. For the large pie plate, fill the pastry case with a round of baking paper and add baking beans or any kind of beans.

Bake for 10 minutes, remove the beans and bake again for further 5 minutes or until crust is golden. Allow to cool.

Lemon Curds

Ingredients:

4 lemon, washed, zest and juice

4 large eggs,

300 sugar

60 g butter, cubed

Put the lemon zest and juice, sugar and eggs into a saucepan; cook over a low heat until thickened, stirring constantly.

Remove from heat and add butter, stir well. Allow to cool

Meringue

Ingredients:
2 egg whites
76 g sugar
1 tsp lemon juice or vinegar

Place egg whites in the bowl of stand mixer/hand mixer. Beat whites until soft peaks form and gradually add sugar, beating until  dissolves. Continue beating until stiff , thick and glossy. Beat in lemon juice or vinegar

Increase oven heat to 220*C, dollop the meringue  over filling . Bake for 4-5 minutes or until lightly browned. Allow to cool.