Friday, January 6, 2017

Classic Lemon Meringue Pie

Lemon Meringue is  one of the fancy pies you can play with, the most fun part is playing around creating meringue topping. It can be as causal as dropping with a spoon or create a delicate piping drops or flowers. It is not as hard as it seems, once you get the hang of making the egg white meringue, it is pretty easy to bake a delicious pie in an hour.

Prep Time: 20 Mins (Using Store Bought Crust)
Prep Time: 30 Mins and 30mins for chilling (Made own crust)
Baking Time: ~15 Mins
Oven baking temp. 175C

Makes Two 5 inches Pie


Lemon Fillings:

White Sugar            1/4 C
All-purpose Flour   1 Tbsp
Cornstarch              1.5 Tbsp
Salt                         1/8 tsp
Water                      3/4 C
Lemon Juice           1 lemon
Lemon Zest            1tsp
Butter                     1 Tbsp
Egg Yolk                2

Meringue Topping:

Egg White             2
Caster Sugar         3 Tbsp

Butter Crust: (Store-bought) or make from scratch 

Unsalted Butter, soften      1/4C, 55g
Cake Flour                         1 C, 125 g (can substitute with 2Tbsp all Purpose Flour with 2Tbsp  cornstarch for every 1C all Purpose Flour-- 1C minus 2Tbsp all Purpose flour + 2Tbsp cornstarch) 
White sugar.                         1/8C
Egg, beaten                        2 Tbsp
Salt                                     Pinch
Vanilla Extract                    1tsp, Optional


Butter Crust
1) Pre-heat oven to 175C. In a mixing bowl, mix flour, white sugar, salt. Add soften butter, blend till combined. 
2) Add 2 Tbsp beaten egg. Using hands to form a ball of dough. Don't need to kneed the dough too hard and long, Stop mixing when ingredients are well combine.  
3) Use food plastic warps wrap the dough, chill in fridge for at least 30 mins. The chilling will give the crust firmer texture, but time isnt allowed, this step can be skipped. While chilling, prepare lemon fillings. 
4) Roll dough on a flour dusted counter or on a food plastic wraps. Roll flat into about 3mm  thick and it's wide enough to cover the size of the pie pan. 
5) Grease Pie pan. Place a baking sheet on pan if wanted, its optional.  Place dough over pie pan, gently use finger tips to edge off dough on the side. If there is cracks, gently press crack to "stick" crust together. 
6) Use fork to poke holds on the surface of the crust to allow extra air to escape. 
7) Bake for 10 mins or golden brown.


Lemon Filling: 
1) In a mixing bowl, mix sugar, flour, cornstarch and salt. 
2) In a pot, heat under med heat, pour in lemon juice, hot water and lemon zest. While whisking, add in flour mixture. Keep stirring. 
3) Stir in butter and 2  egg yolk.
4) Keep stirring until it is just about to boil, turn off heat. 
5) Pour mixture in to pie crust. 


Meringue Topping:
1) Pour egg white in a mixing bowl. Use electrical mixer blend till foamy. 
2) Keep beating. Add caster sugar by 1 Tbsp at a time into egg white, until sugar is done. 
3) Keep beating till stiff peak forms. 
4) Spoon Meringue on pie, use spoon to create peaks. 
5) Bake in lower level in oven, adjust temp to 130c, bake till golden. Lower temp allow meringue to cook through without  over baking the surface. 





Leave a comment below if u have got any questions on this recipes or finding the right ingredients! Enjoy :)