Monday, 15 April 2013

Lemon Meringue Pie by Stephanie Ng

NOTE: Ingredients are for a pie using an approximately 30cm x 20cm tray

Pie crust
450g flour
250g unsalted butter
(Add 1 egg yolk for not so crumbly crust)
2 tbsp cold water

 Lemon Custard Filling
8 egg yolks
12 tsp cornflour
3 cups Milk
1. 5 cups water
1 &1/3 cups Sugar
Juice of 3 large lemons
Zest of 2 lemons
1 tsp vanilla extract

Meringue layer
8 cold egg whites
1 cup sugar
1.5 tsp Cream of Tartar

Pie Crust
1. Using hands, mix butter & flour till completed mixed.
2. Roll out the crust on tabletop to the size of the tray including the height of the tray.
3. Then place crust into tray. Press the crust against & up along the circumference of tray.
4. Bake at 210C for 10 mins & leave crust in the oven for another 5 mins.

Lemon Custard Filling
5. Pour milk & water into a saucepan slowly simmer. (Add 1 tsp gelatin melted in hot water, into the milk, if u prefer stiffer custard).
6. Separately whisk yolks & sugar & corn flour.
7. Scoop 2-3 ladles of warm milk/water mixture from the saucepan & stir after each ladle is added into the yolk mixture so that the yolks don't get cooked.
8. Stir the yolk mixture slowly into the finger-tolerant-temp simmering milk till completely mixed.
9. Add lemon juice, vanilla extract & lemon zest & stir till it thickens on medium fire. Be careful not to burn the custard. 

Meringue layer

10. Add 3 tbsp sugar to egg whites & cream of tartar then beat at speed 3 while slowly adding sugar 1 tbsp at a time until all sugar is used. Increase speed to 4 & beat till stiff peaks are formed. 

11. Cool whole pot of custard in a pool of water; stirring the custard to even & smooth the custard.
12. Pour cooled custard into the pie crust & level with spatula to fill the baked pie crust.
13. Using the spatula, pour meringue onto the custard to even cover the custard layer. Using spatula, touch the meringue & pull peaks on the meringue layer.
14. Put pie into oven & bake at 180C at a lower level in the oven, for approx 10 mins. Leave it in the oven for another 10 mins if peaks are still white; using remaining oven heat.
15. Serve hot from the oven or store in the fridge and serve cold.

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