Bon appres midi Home, Love and Life friends and how are you all doing today…? Well some of you may remember from my last post that I was going to make a Lemon Meringue Pie Tuesday but ran out of time so I decided to do it yesterday as I haven’t made one in ages and everyone loves it…..Well yesterday morning I had a very busy start to the day as I had to get Bec off to daycare, make sure Luke was ready for intework before I left the house so I could get to field service on time..(for those of you who don’t know me I’m one of Jehovah’s Witnesses and I’m one of those people that come knocking on your door for a friendly chat) and it was a lovely morning spent with Brothers and Sisters in the ministry that finished right on lunch time….So after field service I came home had some lunch, watched my fave show from the night before, then ducked into town to get a couple of things before getting home to find Luke on the front veranda waiting for me and making a start on the pie…..I started with the pastry for the crust which is an easy recipe and the crust home made is just delish….Then I realized it was 3pm and I had to go and get Bec. Upon returning home I found Chris home from work early which was a nice surprise and got back to making the rest of the pie…..I made the lemon butter for the filling and once it was ready thought I’d give it bit of a taste test and thank goodness I did because I had forgotten to add the sugar….have you ever tried lemon butter without the sugar..?? very tangy…lol….so I quickly threw in the sugar while the butter was still hot and thankfully it dissolved and tasted perfect…..So next I thought I’d roll out the pastry and get that cooked…..well maybe not…..it seemed the oven had other ideas and didn’t want to light yesterday afternoon and with an oven not lighting I couldn’t finish my pie!! Now I was not happy….I’d done all this work and couldn’t finish it…no matter how many times I tried to light the oven it just didn’t want to go…..So I cleaned up my mess and got dinner started….I thought maybe if I leave it for a while it’ll come good and light and it has lit before…….I got dinner going and after about 15 minutes of cooking I thought I’d try the oven again and what do you know….yep it lit up first time!!! Was sooo happy…..so I thought I’d just leave it on while I finished cooking dinner as I wasn’t game enough to turn it off and try again later being as it was being extremely temperamental……Finally I had the whole pie put together and in the oven by 8pm last night and it turned out spectacularly…as I knew it would hehehe….bit of a big head or what…lol…However seeing as you can’t serve Lemon Meringue hot because it falls apart I had to wait for it to cool down so I could cover it and put it in the fridge to chill…..And at last this morning for morning tea we were able to have a piece of pie that took two days to make….
70g (1/2 cup) self-raising flour
130g (3/4 cup plus 1 tablespoon) plain flour
30g (1 tablespoon plus 3 teaspoons) caster sugar
120g cold butter, cut into pieces
1 large egg (we use eggs with a minimum weight of 59g)
56g (4 tablespoons plus 3 teaspoons) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup plus 2 teaspoons) fresh lemon juice
230ml (2/3 cup plus 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum weight of 59g)
3 large egg whites
170g (3/4 cup) caster sugar
Begin by making the pastry. Place the self-raising and plain flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture resembles fine fresh breadcrumbs (there shouldn’t be any large chunks of butter).
Combine cornflour, sugar, lemon juice and water in medium saucepan. Stir until mixture is smooth.
Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 23cm (9 inch) pie plate (pastry should be about 4mm thick and 29cm diameter). Lift pastry into pie plate and gently press into dish.
Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice.
To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage (when the beater is lifted, a peak will form and then droop over). Add the sugar gradually, about 2 tablespoons at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. To test whether the sugar has dissolved, rub a small amount of meringue between your thumb and finger. If you can still feel sugar crystals, beat the meringue for another minute then test again.
Spoon lemon filling into cooled pastry shell and spread evenly. Dollop meringue on top of the lemon filling. Spread meringue to cover filling. Form peaks in the meringue with a spoon (we press the back of a spoon against the surface of the meringue, then lift the spoon to form a peak).
Allow pie to cool to room temperature. Cover pie and refrigerate until cold.
Slice chilled pie into wedges and serve. Store pie in an airtight container in the refrigerator. The pie will also keep quite well if left in pie dish and cover with glad wrap which is what I do.