LEMON MERINGUE Pie?!
LEMON MERINGUE Pie?
I make my pie the normal way, brown the tops of the meringue and put it in the fridge. When we go to eat it, it has water on the top around the meringue. What am I doing wrong?
Answers: Not positive but I believe the pie was still hot or warm when you put it in the frig. It has to be completely cold. My other guess would be that it was covered (tin foil/plastic wrap) that can also cause the water on top. Hope this helps. There are all sorts of tips in recipe books on how to avoid that common, irritating problem. But none of them work once you refrigerate the pie. So if you're serving it to guests and actually care about the weeping meringue, you can refrigerate the pie and do the meringue at the last minute. Or you can leave the finished pie at room temperature until serving time.. but not for more than about an hour. The real question is: What type of meringue did you make? try this one may it will help u
This pie has a tender pastry crust, a tangy lemon filling and a topping of soft, fluffy meringue. We like to serve it cold with vanilla ice cream. It is best consumed within a day of making as the filling can start to soften the pastry.
We do not recommend using margarine as a substitute for butter in the lemon filling. Because butter sets harder than margarine, the filling will be softer if margarine is used.
You will need about 3 lemons for this recipe.
Pastry
70g (1/2 cup) self-raising flour
130g (3/4 cup + 1 tablespoon) plain flour
30g (1 tablespoon + 3 teaspoons) caster sugar
120g cold butter, cut into pieces
1 large egg (we use eggs with a minimum weight of 59g)
Lemon Filling
56g (4 tablespoons + 3 teaspoons) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup + 3 teaspoons) lemon juice
230ml (2/3 cup + 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum weight of 59g)
Meringue
3 large egg whites
170g (3/4 cup) caster sugar
method
1.Begin by making the pastry. Place the self-raising and plain flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture resembles fine fresh breadcrumbs (there shouldn't be any large chunks of butter).
2.Add egg and process on medium speed for about 15 seconds, until egg is incorporated and mixture clumps together.
3.Form dough into a flattened round and place in a freezer bag or wrap in cling wrap. Refrigerate for at least one hour.
Combine cornflour, sugar, lemon juice and water in medium saucepan. Stir until mixture is smooth.
Place saucepan over medium-high heat and stir constantly until mixture reaches the boil (this will probably take about 7 minutes). Reduce heat to low and continue stirring for about 30 seconds, until mixture changes from cloudy to transparent and becomes thick and smooth. Remove saucepan from heat and vigorously stir in butter and egg yolks. Continue stirring until all the butter has melted and the ingredients are well combined.
4.Pour filling into a small container, cover and refrigerate until cold
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 23cm (9 inch) pie plate (pastry should be about 4mm thick). Lift pastry into pie plate and gently press into dish.
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
5.Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 23cm (9 inch) pie plate (pastry should be about 4mm thick). Lift pastry into pie plate and gently press into dish.
6.Trim pastry overhanging the sides.
Place a sheet of baking paper on top of the pastry and fill with pastry weights or uncooked rice.
7.Bake at 180 degrees Celsius (160 degrees Celsius fan-forced) for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool completely.
8.Preheat oven to 200 degrees Celsius, or 190 degrees Celsius fan-forced.
To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage (when the beater is lifted, a peak will form and then droop over). Add the sugar gradually, about 2 tablespoons at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. To test whether the sugar has dissolved, rub a small amount of meringue between your thumb and finger. If you can still feel sugar crystals, beat the meringue for another minute then test again.
Spoon lemon filling into cooled pastry shell and spread evenly. Dollop meringue on top of the lemon filling. Spread meringue to cover filling. Form peaks in the meringue with a spoon (we press the back of a spoon against the surface of the meringue, then lift the spoon to form a peak)
9. Bake for about 7-10 minutes, or until meringue is lightly coloured.
Cover pie and refrigerate until cold. Slice chilled pie into wedges and serve. Store pie in an airtight container in the refrigerator. im not sure but it sounds good anyway! nothing all meringue does that the longer it sits