Lemon Meringue Pie - St Peter`s School

Transcript

Lemon Meringue Pie 18cm round flan tin – available in school, but best if you have your own to carry it home in. Pastry 125g plain flour 30 g butter or hard margarine – must not be soft spreadable fat 30 g white flora/trex or use 60 g of butter 20-30 ml of cold water o o o o o Make pastry by rubbing in method or use the food processor. Rub fat into flour until looks like breadcrumbs by hand or in processor. Add water and combine to make a soft, not sticky dough. Leave to rest in the fridge for 20 - 30 mins Line the 18cm flan tin and bake blind at Gas mark 6/220C until light golden brown. Filling 25g butter 3 level tbsp cornflour * Rind and juice from one large lemon – unwaxed is best 275 ml water 50g sugar 2 egg yolks o o o o Place cornflour in a jug and blend with a little of the 250ml of water. Add the remaining water and then place in sauce pan with butter, lemon juice and rind and sugar. Stir continuously over a medium heat until it bubbles and thickens. Allow to cool and then add the egg yolks. Check for sweetness and flavour and then pour into cooked flan case. Meringue 2 egg whites 75g castor sugar o o o Whisk egg whites until they stand in peaks. Add sugar and whisk again until fully combined and still stands in peaks. Pile over filling and cover completely – if you start at the edge it seals the filling more easily. o o To serve cold bake in a slow oven – Gas mark 2/150C for 20 – 30 minutes To serve hot – if you are cooking and serving at home Gas mark 6 for 10 – 15 minutes. Lemon  Meringue  Pie       Adapting  the  Recipe     Write  down  some  ideas  of  your  own.    This  is  a  great  recipe  to  adapt  and  would  have   lots  of  potential  for  coursework.     Pastry     Changing  the  fat  to  healthier  alternatives  or  lower  fat   Increasing  the  fibre       Adding  other  flavours       Enriching  the  pastry       Filling   Other  flavours           Adding  fruits             Meringue   Adding  flavours           Other  ideas  for  changing  the  recipe           Quality  checks     What  are  the  quality  checks  that  were  really  important  to  make  sure  your  recipe  was   successful?  Highlight  or  underline  the  quality  checks.    Add  more  detail  if  you  can       Lemon  Meringue  Pie     18cm  round  flan  tin  –  available  in  school,  but  best  if  you  have  your  own  to  carry  it  home  in.     Pastry   125g  plain  flour   30  g  butter  or  hard  margarine  –  must  not  be  soft  spreadable  fat   30  g  white  flora/trex  or  use  60  g  of  butter     20-­‐30  ml  of  cold  water     Make  pastry  by  rubbing  in  method  or  use  the  food  processor.  Leave  to  rest  in  the  fridge  for  20  -­‐  30  mins   Line  the  18cm  flan  tin  and  bake  blind  at  Gas  mark  6/220C  until  light  golden  brown.         Filling   25g  butter   3  level  tbsp  cornflour    *   Rind  and  juice  from  one  large  lemon  –  unwaxed  is  best   275  ml  water   50g  sugar   2  egg  yolks     Place  cornflour  in  a  jug  and  blend  with  a  little  of  the  250ml  of  water.  Add  the  remaining  water  and  then   place  in  sauce  pan  with  butter,  lemon  juice  and  rind  and  sugar.   Stir  continuously  over  a  medium  heat  until  it  bubbles  and  thickens.   Allow  to  cool  and  then  add  the  egg  yolks.   Check  for  sweetness  and  flavour  and  then  pour  into  cooked  flan  case.         Meringue   2  egg  whites   75g  castor  sugar     Whisk  egg  whites  until  they  stand  in  peaks.   Add  sugar  and  whisk  again  until  fully  combined  and  still  stands  in  peaks.   Pile  over  filling  and  cover  completely  –  if  you  start  at  the  edge  it  seals  the  filling  more  easily.     To  serve  cold  bake  in  a  slow  oven  –  Gas  mark  2/150C  for  20  –  30  minutes     To  serve  hot  –  if  you  are  cooking  and  serving  at  home  Gas  mark  6  for  10  –  15  minutes.