9
For the pastry:
•
460g Plain
flour
•
280g
Good quality unsalted
butter at room
temperature (cut into
pieces)
•
120g
Unrefined caster sugar
•
2 Eggs
•
Pinch of salt
For the filling:
•
2x397g tins condensed milk
•
250ml Lemon
juice
•
2 tbsp corn flour
•
2 tsp
Grated lemon zest
•
6 Egg
yolks
For the meringue topping:
•
6 Egg
whites
•
1
/
2
tsp
Cream of tartar
•
125g Sugar
Lemon meringue pie
Method:
1
Place the softened butter, salt and sugar in the Mixing Bowl, attach
the Beater Attachment and cream the sugar and butter until fluffy
and pale in colour. Start on speed 1, increasing to speed 4. Part
way through mixing, it may be necessary to stop the Mixer and
scrape the sides of the bowl down using a spatula.
2
Crack the eggs into a small bowl and lightly whisk. Slowly add the
eggs a bit at a time to the butter mixture, mixing well.
Use speed 1-4. Add a little of the flour with the eggs to prevent the
mixture from curdling. Part way through mixing, it may be necessary
to stop the Mixer and scrape the sides of the bowl down using a
spatula.
3
Remove the Mixing Bowl and Beater and sieve the flour over the
creamed butter, return the Mixing Bowl to the Mixer, attach the
Dough Hook. Using speeds 1-3 slowly mix in the flour into the
batter, once the pastry comes together, stop mixing, do not over
mix.
4
Turn the pastry out on to a lightly floured work surface, divide the
pastry in half, do not kneed the pastry, just push it together. Cover
each piece with cling film and make it airtight. Place in the fridge for
30 minutes or until firm.
5
Preheat the oven to 190ºC, Gas Mark 5. Grease a 25cm fluted loose
bottom tin. Place the tin onto a baking tray.
6
Roll out the pastry until it's big enough to generously fit the tin,
leaving excess pastry falling over the sides of the tin onto the
baking tray underneath the tin - don't trim the pastry at this stage.
7
Line the pastry with greaseproof paper and fill with baking beans.
Trim the excess pastry using a sharp knife. Bake the pastry case
blind for about 15-20 minutes or until the pastry is pale golden and
dried out - remove the paper and beans for the last five minutes.
8
Lower the oven temperature to 150
o
C/ Gas mark 2.
9
In the Mixing Bowl, add all the filling ingredients and attach the
beater attachments. Using a slow speed, beat until smooth.
10
Pour into the cooled crust and bake for 30 minutes. Leave to cool
before adding the meringue.
11
Increase the oven temperature to 180
o
C, Gas mark 4.
12
Place whites and cream of tartar in a CLEAN Mixing Bowl and
attach the Whisk Attachment.
13
Whisk on maximum speed until the egg whites are at soft peak
stage, this takes about 3 minutes. During mixing it may be
necessary to stop the unit and scrape the sides of the bowl a few
times to make sure all the ingredients are incorporated.
14
Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a
time, until stiff.
15
Spread over the cooled filling; seal to edge of the pie crust. Bake
for 15 minutes or until meringue is golden brown.
16
Leave to cool before serving.
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