Dear Friends,
I made this tonight and it's absolutely scrumptious. Thought you might like
it for your files.
Love
David in Ballarat
Lemon Meringue Pie #1
From Presbyterian Women�s Missionary Union of Victoria Cookbook 1948
(with alterations by David Collyer to make it larger)
Ingredients:
- A big � lb puff pastry or short crust
- 2 lemons
- 2 tablespoons butter
- about 12 tablespoons water
- 6 tablespoons sugar
- 2 tablespoons cornflour
- 3 eggs
- 3 tablespoons castor sugar
Method:
- (David�s tip) Leave out the pastry and make more filling
- in a saucepan on low heat, melt butter
- add the water
- add the juice of the 2 lemons
- instead of grating the rind, take a large chopping knife
and very finely chop ALL the rest of one lemon (remove
central bit and seeds only). Add this to saucepan.
- Separate yolks from whites of the 3 eggs, setting whites
aside for now.
- When contents of saucepan are getting pretty hot, add:
o Sugar
o Well-beaten YOLKS of eggs
o The cornflour which has been mixed with a little
water in a mug
- Stir constantly while you bring this mess to the boil and
it thickens. Give it a further minute or so on a low simmer, stirring all
the while, then remove from heat and set aside.
Cooking:
- Line a greased pie dish with the pastry
- Pour in lemon mixture
- Bake in a moderate oven till pastry is cooked
Meringue:
- (David�s tip) Use plain raw sugar and whip a little longer. That way you
get a few crunchies in the meringue
- Ensure that your mixing bowl and beaters are absolutely
spotless and bone dry
- Whip the 3 egg whites to a frenzy! That is, till stiff and
glossy and you can make mountains on top.
- Add one tablespoon of castor sugar at a time whipping in
between to dissolve each one.
- After third tablespoon of sugar, whip a bit more and
mixture should stiffen further.
- Remove pie from oven and spread meringue on top, making
sure there are plenty of mountain peaks.
- Return to a much cooler oven and bake until meringue is a
golden brown.
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