I love to cook, and I originally made this blog as a cooking blog, only to realise I haven't posted any recipes yet!
This recipe, I created for a cooking competition, but I love it so much I often make it for my friends and family at home! It's a twist on a Lemon Meringue pie! So if you love raspberries and lemons in a sweet, delicious pie, read on.
This recipe, I created for a cooking competition, but I love it so much I often make it for my friends and family at home! It's a twist on a Lemon Meringue pie! So if you love raspberries and lemons in a sweet, delicious pie, read on.
Ingredients
Pastry:
175g plain flour
100g cold butter
1 tablespoon icing sugar
1 egg yolk
1 tablespoon water (if need)
Fillings
Lemon:
1 tablespoon corn flour
50g golden caster sugar
1 lemon
1 orange
42g butter
11/2 egg yolk
½ whole egg
Raspberry:
1 tablespoon corn flour
50g golden caster sugar
100g raspberries
42g butter
11/2 egg yolk
½ whole egg
Pastry:
175g plain flour
100g cold butter
1 tablespoon icing sugar
1 egg yolk
1 tablespoon water (if need)
Fillings
Lemon:
1 tablespoon corn flour
50g golden caster sugar
1 lemon
1 orange
42g butter
11/2 egg yolk
½ whole egg
Raspberry:
1 tablespoon corn flour
50g golden caster sugar
100g raspberries
42g butter
11/2 egg yolk
½ whole egg
I suggest reading the method before hand, as it gets a little tricky and confusing, but your result at the end will be delicious!
The method:
The method:
- For the pastry, put the flour, butter, icing sugar, egg yolk (save the whites for the meringue) and 1 tablespoon cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out
- Line a loose-bottom fluted flan tin (23 x 2.5cm). Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
- Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 minutes, then remove the foil and bake a further 5-8 minutes until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
- While the pastry bakes, prepare the filling: mix the corn flour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz. with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside.
- At the same time make the raspberry filling in the same way. Straining the fresh raspberries through a sieve, you may need a spoon to mash them up in the sieve, to get the flavour full raspberry juice. The pips left in the sieve then can be thrown away. Use a separate sauce pan to make both flavours of the fillings. You may need another hand if you are going to make both at the same time.
- To make the meringue, put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the corn flour, and then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case.
- Immediately put spoonful’s of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
- Return to the oven for 18-20 minutes until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 minutes, then remove and leave for at least another 1⁄2-1 hour before slicing. Eat the same day and enjoy!
Good luck! I hope you like this treat!
By Cupcake Tea Break :)
By Cupcake Tea Break :)