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26 December 2012,23:37 by
J.Sujatha

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LEMON RASPBERRY MERINGUE PIE

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Combine the flour, vegetable shortening and salt in a large mixing bowl.
  • Blend the butter and shortening with 2 grams of butter into the flour mixture until it has the consistency of damp sand.
  • Beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour stirring until the mixture is moist and able to hold the form of a ball.
  • Divide the dough into two equal portions and wrap each one in plastic wrap.
  • Roll each portion of dough to form a flat disc that fills the corners of the plastic wrap.
  • Chill in the refrigerator at least for 20 - 30 minutes. Make sure not chill for a long time.
  • Unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is 1 inch wider than the pie dish.
  • Preheat the oven to 200°C / 400°F / Gas mark 6. Roll out the pastry dough and line a 9 inch pie dish.
  • Prick the surface with a fork and prebake for 10-12 minutes. Cool on a wire rack.
  • Lower the temperature to 180°C / 350°F / Gas mark 4.
  • Combine the granulated sugar, cornflour and salt in a bowl over a pan of simmering water. Over low heat, slowly whisk in the warm water.
  • Add the lemon juice and zest, egg yolks and butter. Cook, whisking constantly, until the mixture comes to the boil and thickens.
  • The lemon curd should mound when dropped from a spoon. Remove from the heat.
  • Press a sheet of parchment paper onto the surface to prevent a skin from forming, and cool thoroughly.
  • Whisk the egg whites, cream of tartar and vanilla. When the egg whites become foamy, begin adding the caster sugar a tablespoon at a time until it stand stiff.
  • Pour the cooled lemon curd into the cooled piecrust with fresh raspberries.
  • Top with the meringue and bake for 10-12 minutes or until the meringue peaks turn golden brown. Transfer to a wire rack and cool before serving.

INGREDIENTS

  • 150 grams plain flour
  • 50 grams vegetable shortening, cut into small chunks
  • 2 teaspoon ice-cold water
  • ¼ teaspoon salt
  • 50 grams cold unsalted butter
  • 1 large egg
  • 1 teaspoon white vinegar
  • 250 ml warm water
  • 50 ml fresh lemon juice
  • 150 grams fresh raspberries
  • 225 grams granulated sugar
  • 4 tablespoon cornflour
  • Pinch of salt
  • Zest from 1 lemon
  • 3 large egg yolks, lightly beaten
  • 3 teaspoon unsalted butter
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla essence
  • 75 grams caster sugar

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