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Lemon Meringue Pie

 

Today’s Recipe ( here's a picture from one of the junior chefs... yum!)

 

Lemon Meringue Pie

Lemon Curd

4 whole eggs

4 egg yolk (keep white aside for meringue)

1 & 1/3 cup caster sugar

160gms chilled unsalted butter

3-4 lemons; zest and juice

 

Meringue

4 egg whites

Good Pinch salt

240g caster sugar

 

Pastry

1 sheet of premade Shortcrust Pastry (available in the freezer department in your supermarket)

Method:

1.       Preheat oven to 180°C

2.        For the shortcrust pastry; set aside 1 sheet to defrost

3.        Grease 1 large pie tin or 4 small individual ones

4.        Gently place pastry over tin and let it fall naturally so you avoid making any holes in your pastry.

5.       Wrap in plastic and refrigerate for 20 minutes

6.       For the lemon curd; combine whole egg, egg yolk and caster sugar in saucepan. Whisk well.

7.       When thoroughly combined, place saucepan over a low heat and add the butter, lemon zest and lemon juice.

8.       Continuously whisk over low-medium heat until it thickens. This can take up to 5 minutes so keep stirring!

9.       When it ready, put the mixture into a clean bowl and refrigerate until cool

10.    Remove the pastry from the fridge and remove any excess pastry from the sides.

11.    To blind bake your pastry; prick your pastry with fork several times, place a piece of baking paper over the pastry and add pie weights (or uncooked rice) over the baking paper. (this is so your pastry doesn’t puff up)

12.    Bake until lightly golden all over. This could take 10 – 15 minutes

13.    Allow to cool slightly then fill with lemon curd.

14.    For the meringue; place egg white and salt in a clean and dry metal or glass bowl.

15.    Mix using an electric whisk until it becomes white and fluffy.

16.    Gradually add the sugar and continue to whisk until stiff peaks form.

17.    Top lemon curd tart with meringue mixture, using a spoon or piping bag. Make sure to seal any gaps so the lemon curd is not visible.

18.    Place on a baking tray and into the oven for 5-10 minutes*

19.    Lemon meringue pies are ready when the meringue develops a slightly golden crust.

Note:

The lemon curd, or butter, can be made by itself and used for a variety of dishes. It can be kept in the fridge for up to 3 weeks if stored in a sterilized jar.

* If you have one, this last step can also be done with a blow torch.