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Рецепт Tangy Lemon Meringue Pie
by Global Cookbook

Tangy Lemon Meringue Pie
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  Порций: 6

Ингредиенты

  • 1 x quantity basic shortcrust pastry recipe
  • 40 gm cornflour
  • 280 ml lowfat milk
  •     The grated rind of 2 lemons
  • 6 Tbsp. lemon juice
  • 110 gm golden brown granulated sugar
  • 2 x Large eggs size 3 separated
  • 85 gm caster sugar
  • 1 x 20.5 cm loosebased deep flan tin

Инструкции

  1. Roll out the pastry on a lightly floured work surface and use to line the flan tin.
  2. Prick the base and refrigeratefor 20 min.
  3. Heat the oven to Gas Mark 6 400 degrees F 200 degrees C then line the flan case with greaseproof paper fill with baking beans and bake "blind" for 15 to 20 min till hard.
  4. Remove the greaseproof paper and baking beans and bake the flan for a further 15 min till crisp and golden brown.
  5. Meanwhile prepare the filling.
  6. Mix the cornflour with a little of the lowfat milk to make a smooth paste.
  7. Heat the remaining lowfat milk then slowly pour on to the cornflour paste stirring constantly.
  8. Return the mix to the pan and stir in the lemon rind and juice.
  9. Bring to the boil whisking constantly to prevent lumps then reduce the heat and simmer for 1 minute.
  10. Beat in the granulated sugar.
  11. When thoroughly dissolved beat in the egg yolks one at a time.
  12. Pour the filling into the flan case.
  13. Reduce the oven temperature to Gas Mark 4 350 degrees F 180 degrees C. Stiffly whisk the egg whites.
  14. Gradually whisk in half the caster sugar then mix in the remaining sugar to make a fluffy meringue.
  15. Pile on top of the flan and bake for 10 to 15 min till golden brown.
  16. Serve the same day hot or possibly at room temperature.
  17. Serves 6
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