It was time for the monthy cakes again on Friday. This time I made a Tosca cake, a very cherry chocolate cake (recipe to come) and this fresh lemon meringue pie.recipe.
200 ml plain flour
100 g cold butter
1 tbsp icing sugar
1 egg yolk
1 tbsp cold water
2 lemons, zest and juice
1 orange, the juice
100 ml water
2,5 tbsp maizena corn flour (for thickening)
100 ml caster sugar
75 g butter
3 egg yolks
4 egg whites
200 ml caster sugar
1 tsp lemonjuice
Add the butter and flour to a food processor and mix it into crumbs. Add the icing sugar, egg yolk and water and blitz to a dough. Knead it in a bowl for a few minutes. Either roll out and cover your dish or press it into the dish. Pick wholes with a fork and leave to set in the fridge for an hour.
Once the crust has resten, cover with baking parchment and ceramic beads and blindbake for 15 minutes in 175C. Remove the parchment paper and beads and bake for another 10 minutes. Turn the oven down to 150C.
While the crust is baking, prepare the curd and the meringue. Wash the lemons and grate the zest and add it to a saucepan. Add the juice and the juice from the orange too. Add the water, sugar and maizena. Bring to the boil and let the mixture thicken while stirring. Remove from the heat and add the butter. Stir while it melts.
Divide the yolks and the whites in two bowls (3 yolks and a whole egg in bowl for the curd and 4 whites in another mixing bowl for the meringue). Beat the yolks and the whole egg together and add to the curd on low heat. Beat with a whisk while the mixture thickens, do not let it boil. Put aside.
Beat the egg whites foamy, then add some of the sugar and beat until stiff peaks. Add the rest of the sugar bit by bit while beating, until very stiff peaks and a glossy meringue. Add the lemon juice and beat a little while longer.
Assemble the pie: Add the warm lemon curd to the warm pie crust and cover with the meringue. Bake in 150C for an hour in a low oven. Leave to cool before serving.