Lemon Meringue Pie

Lemon Meringue Pie

By Charlene Burling

Ingredients from this recipe have been taken from an Exclusively Food recipe and adapted to suit Bellini.

LEMON FILLING
56g cornflour
170g sugar (I used caster)
180ml lemon juice (fresh is best but I only had the fridge stuff)
230ml water
60g butter cut into pieces
3 large egg yolks (keep whites for meringue)

  1. Place Lemon Juice, Sugar, Butter, Eggs, & Cornflour into jug/bowl and mix Time: 15 sec Speed: 6
  2. Insert butterfly shaped tool and cook Time: 8 Min Speed: 1 Temp: 80deg until thickened.
  3. Set aside.
PASTRY
70g self raising flour
130g plain flour
30g caster sugar
120g cold butter cut into pieces
1 large egg

  1. Preheat oven to 150/160 degrees (fan forced oven)
  2. Place all dry ingredients in jug + butter and process for Time: 10 sec Speed: 7
  3. Add egg and knead for Time: 15 sec Speed: 1 or until mixture forms a ball (add a little water if not coming together)
  4. Turn out onto lightly floured board and knead lightly. Cover with plastic wrap and refrigerate for 1/2 - 1 hour.
  5. Roll out and place in baking dish. Poke holes all over the base and sides with a fork (this is to stop the pastry from bubbling).
  6. Line with baking paper and weight down with baking weights or rice. Blind bake in oven Temp: 150/160 for 10 minutes
  7. Remove weights and Bake Temp: 150/160 for 10 - 15 minutes
  8. Set aside to cool completely
MERINGUE
3 egg whites from fridge
300g caster sugar
pinch salt

  1. Blend all ingredients 11 min Speed: 3 Temp: 40
  2. You may need to add the sugar in the last couple of minutes of cooking however I haven't perfected this as yet, still a work in progress.
PIE ASSEMBLY:
  1. Add lemon filling to cooled base and distribute evenly.
  2. Top with meringue and use the back of a spoon to form peaks by pressing down gently and lifting.
  3. Bake at 190 degrees for 7 - 10 minutes or until meringue is lightly coloured.
  4. Allow to cool and refrigerate.
  5. Enjoy!

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