"Lemon meringue pie || Soft meringue peaks, kiwi berries, raspberries, blueberries, candied herbs, candied lemon & toasted quinoa "
Lemon Meringue Pie
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SWEET PASTRY Combine: 2 1/4 cups plain flour
1/3 cup castor sugar
175g chilled unsalted butter cut into cubes
Combine until it resembles fine bread crumbs then add 2 egg yolks and 2 tablespoons chilled water.
(Keep egg whites for meringue)
Work into a dough and allow to rest in fridge for at least half an hour. Roll out on lightly floured surface and line a buttered 30cm round cake tin. Dock the pastry with a fork, weigh down with grease proof paper and baking weights or rice and blind bake until cooked.
LEMON CURD Combine: 450g sugar450g butterJuice and zest of 4 lemons ➡️Melt over low heat
In a separate bowl whisk:
4 whole eggs
3 yolks
➡️ whisk melted lemon mix into eggs and cook out over a water bath stirring constantly until it coats the back of a spoon. Whisk in 1 pre soaked gelatin sheet.
Strain and allow to cool to room temperature.
Pour room Temperature lemon curd into cooked pastry shell and lightly go over it with a blow torch if you have one. ( this isn't necessary just makes for a glossy finish with no air bubbles).
Allow to set in fridge until firm.
MERINGUE
Whisk 3 egg whites at room temperature in a clean and dry large bowl. Add a pinch of cream or tartar when the eggs start to foam. Continue to whisk and slowly add 100g of castor sugar. When whisked until soft peaks are formed add in 100g of sifted icing sugar and gently fold through (do not over mix).
This will make a nice glossy, creamy meringue perfect for topping the pie with.
Top the pie with meringue and toast with a blow torch if you want toasted. Decorate with mixed fruits, berries, toasted quinoa and mint leaves.
1/3 cup castor sugar
175g chilled unsalted butter cut into cubes
Combine until it resembles fine bread crumbs then add 2 egg yolks and 2 tablespoons chilled water.
(Keep egg whites for meringue)
Work into a dough and allow to rest in fridge for at least half an hour. Roll out on lightly floured surface and line a buttered 30cm round cake tin. Dock the pastry with a fork, weigh down with grease proof paper and baking weights or rice and blind bake until cooked.
LEMON CURD Combine: 450g sugar450g butterJuice and zest of 4 lemons ➡️Melt over low heat
In a separate bowl whisk:
4 whole eggs
3 yolks
➡️ whisk melted lemon mix into eggs and cook out over a water bath stirring constantly until it coats the back of a spoon. Whisk in 1 pre soaked gelatin sheet.
Strain and allow to cool to room temperature.
Pour room Temperature lemon curd into cooked pastry shell and lightly go over it with a blow torch if you have one. ( this isn't necessary just makes for a glossy finish with no air bubbles).
Allow to set in fridge until firm.
MERINGUE
Whisk 3 egg whites at room temperature in a clean and dry large bowl. Add a pinch of cream or tartar when the eggs start to foam. Continue to whisk and slowly add 100g of castor sugar. When whisked until soft peaks are formed add in 100g of sifted icing sugar and gently fold through (do not over mix).
This will make a nice glossy, creamy meringue perfect for topping the pie with.
Top the pie with meringue and toast with a blow torch if you want toasted. Decorate with mixed fruits, berries, toasted quinoa and mint leaves.