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Hardy the border terrier of the family |
Lemon meringue pie
I baked ( and ate) today my first lemon pie. It was really Yummy, Yummy!
I give you my special recipe with a filling without butter. My challenge was to bake a tasty pastry without to much calories.
I find a recipe in the magazine "delicious.baking". But I reduced the sugar and transformed at the end almost completly the recipe!
Pastry:
200g plain flour, sifted
1 pinch of salt
1 tbsp sugar
100g butter
1egg
about 4 tbsp water
mixed together flour salt and sugar and rub the butter into the mixture until it look like crumbs.
Add the egg and the water and mix rapidly to obtain a dough. wrap in cling film and chill for 30 minutes.
Roll the pastry on a floured surface to 5mm thick. Use a 24 cm "Springform". Bake the filled tart with baking beans blind 20-25 min in the preheat oven to 200 grads C. remove the beans and bake the tart blind 5 minutes more until dry and crisp.
Turn down the oven to 150 grads C.
For the filling:
Finely grated zest of 4 lemons
Juice of 10 organic lemons (about 350-400ml)
Add water to total 600ml water+juice
75 g cornflour, sifted
170g caster sugar
4 medium free-range egg yolks
10 drops HE lemon
Meringue Topping
4 egg whites
1 pinch of salt
1 pinch of vanilla
4 drops HE lemon
150g caster sugar
Whisk the egg whites with salt, vanilla and HE lemon stiff. Add the sugar, 1tbsp at a time, until the meringue is stiff and glossy. Spoon onto the pastry and bake for 15-20 minutes until golden.
Serve warm or at room temperature
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Lemon meringue pieIt was gorgeous! |
