Lemon Meringue Pie

Good Afternoon,

This post is for my first Lemon Meringue Pie, now I have always disliked lemon meringue pie and still do, but this was really nice, I used a recipe from my book on patisserie, using Sablée Pastry, French Lemon Cream and French Meringue. I learnt some new things about using Sablée Pastry, to ensure it doesn’t melt or disintegrate while baking to freeze it for 30 minutes before baking, and it worked I was so surprised as how well it worked that ill be doing it from now on.

This recipe is taken from Murielle Valette’s Pâtisserie Book (ISBN 978-1-908974-13-6)

Sablée Pastry;
260g Plain Flour
Small Pinch of Salt
120g Icing Sugar
120g Diced Cold Butter
1 Beaten Egg  

Lemon Cream Filling;
150ml Lemon Juice 
4 Egg Yolks 
2 Whole Eggs
105g Caster Sugar 
105g Soft Butter

French Meringue;
3 Egg Whites 
200g Caster Sugar 

To make the Lemon Cream Filling, begin by adding the lemon juice, egg yolks whole eggs and sugar into a pan bring to a boil stirring continuously with a balloon whisk, when thickened pass it though a sieve and let it cool to room temperature when at room temperature put into the fridge to set. 
In the meantime begin the Pastry, mix the Flour, Salt, Icing Sugar and butter into a sandy texture, add the beaten egg and mix until combined. form a rectangle and wrap in clingfilm and chill for 1 hour in the fridge.

Now to assemble, when the pastry is chilled roll out the pastry and line you pie dish prick with a fork and put into the freezer for 30 minutes, when put into the freezer pre-heat the oven to 160°c; When pre-heated put the pastry into the oven, with out baking beans, bake for about 12 minutes, when baked they should be golden, remove from the oven and let cool completely. when cooled fill with the lemon cream.

To make the meringue add the egg whites to a bowl and whisk till starting to froff and rise, begin to add the sugar a spoon at a time until it holds its peak when whisk removed, when whisked fill a pipping bag with a star nozzle and pipe onto top of the filled pastry and you could use a blow torch but I dislike the look it produces so I put mine under the grill for 5 minutes on full power and got a nicely browned top as you can see. 

My Mum said it was too Lemon'y, House Mate said to wasn't Lemon'y enough and I though it was nice but I don't like meringue. 

Leo

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