Pastry
201
Lemon Meringue Pie
Serves 6
Dish: 25 cm (10") flan dish
Oven Accessory: wire shelf in lower position then no accessory
then wire shelf in lower position
Preheat oven on CONVECTION 210°C. Rub butter into the flour until the mixture
resembles fine breadcrumbs and stir in sugar. Add egg and enough water so that when the
mixture is kneaded lightly for a few seconds a firm, smooth dough is formed. Line the flan
dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place flan
on wire shelf and bake blind on CONVECTION 210°C for 15 mins. with baking beans.
Remove baking beans and lining after 10 mins. Leave to cool. Place cornflour, water and
lemon juice and rind in a jug. Place on base of oven and heat on HIGH MICROWAVE for 2
mins. Stir and cook on HIGH MICROWAVE for 2 mins. or until smooth, glossy and
thickened. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case. Preheat
oven on CONVECTION 150°C. Whisk egg whites stiffly. Add sugar gradually - whisking
after each addition. Pile meringue onto lemon filling. Place flan on shelf and cook on
CONVECTION 150°C for 40-45 mins. or until lightly browned.
Cooking method
Ingredients
Pastry:
250g (8oz) plain flour
25g (1oz) icing sugar
125g (4oz) butter
1 egg yolk
30ml (2tbsp) water
Filling:
90g (3oz) cornflour
600 ml (1pt) water
4 lemons, juice and grated rind of
175g (6oz) sugar
4 egg yolks
Meringue:
225g (8oz) caster sugar
5 egg whites
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