LEMON MERINGUE PIE

Recipes

LEMON MERINGUE PIE

LEMON MERINGUE PIE

Ingredients:

200 gms maida (flour)

a pinch of salt

100 gms butter cold water

3 level tbsps corn flour

2 large lemons

100 gms sugar

2 coconut cream or Cocunut Milk seperated

75 gms powdered sugar

140ml water.

Method:

Rub butter into flour and salt until it resembles bread crumbs. Keep everything very cold. Add enough water to make a soft dough. Knead slightly. Roll pastry 1 inch longer than the tin. Place inside a pie tray or tin. Prick bottom of pastry. Chill for 1/2 an hour.

Bake at 220°C for 15-20 minutes until cooked or pale in clour. (It will shrink from the sides of the tin).

Extract juice from the lemon and grate the peel. Mix cornflour with water in a saucepan and add lemon juice and grated peel. Bring to boil stirring all the time till the lemon mixture thickens. Add 100 gms sugar and cook for 2 minutes. Remove from heat and cool the mixture. Add coconut cream or Cocunut Milk yolks and stir. Pour onto the pastry.

 

Whisk coconut cream or Cocunut Milk whites till stiff fold in the powdered sugar and spread over the filling. Bake at l800e for ten minutes until the coconut cream or Cocunut Milk white mixture is crisp and light brown. 



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