Sunday, 15 September 2013

Mini Lemon Meringue Pies #GreatBloggersBakeOff

This week Jenny and Helen have been keeping us motivated as we moved into the mystical world of pastry. I decided a second attempt was warranted. So, of course, I'm starting with the second, more successful attempt.

I decided to go with the two things which have worked for me so far- lemon and mini, and so I went with lemon meringue pies using my cupcake tin, and this is what we made: 
So, what did we learn this week? Overworking your pastry happens really easily, so this is why our second attempt was a recipe without lids! A food processor would probably help get your pastry into crumbs and lower the risk of overworking the pastry. A whisk would probably help with the ease of creating the perfect peaks for the meringue.
And equally, we've learnt that without two gadgets it's still equally possible!

The recipe
I think this recipe would give about 18 pies, if you rolled the pastry evenly. If you wanted to make one large pie I would probably stick with the same pastry and double the amount of lemon filling and meringue topping.

Pastry
225g plain flour
175g unsalted butter
45g icing sugar
1 medium egg

Lemon filling
3 lemons
30g cornflour
3 egg yolks
125g caster sugar

Meringue topping
2 egg whites
120g caster sugar
1tsp cornflour
Method

  1. For the pastry, blend together the flour and butter, add the icing sugar. Blend until combined.
  2. Wrap in clingfilm and place in fridge for 30mins.
  3. Butter the tin, and consider using grease proof paper or baking parchment in strips to help lift the pies out after baking.
  4. Roll the pastry (my pastry was quite wet so it was rolled between two sheets of grease proof paper) and use a round cutter to make cases for the cupcake tin.
  5. We blind baked the cases for 15 minutes at 150C. If you have baking beans I'd definitely use them.
  6. For the lemon filling, use the zest and juice from the lemon and mix with the cornflour. Bring 225mls of water to the boil and add the lemon mix. Stir over a low heat until the mixture has thickened and then leave to cool.
  7. Mix the egg yolks and sugar together and then carefully whisk the mix into the pan of lemon mixture, stir over a medium heat until thickened. Set aside.
  8. For the meringue topping, whisk the egg whites until soft peaks form. Add the caster sugar a little at a time whilst still whisking. Whisk util the meringue is stiff and glossy, add the cornflour and whisk again.
  9. Add the lemon mix to the pastry cases, completely cover the lemon mix with meringue and create a swirl on the meringue.
  10. Bake in the oven at 150C until the filling is set and the meringue is lightly golden and crisp.


GreatBloggersBakeOff

3 comments:

  1. I love the pies in the teacups, I bought some of those last year for my sister in law but haven't got any myself..they look great (as do your pies!)
    thanks for joining in

    ReplyDelete
  2. Debbie yet again your efforts look fantastic - i so love your styling ! i have some of those tea cup cases but havent used them yet. i love lemon meringeue pie but i have never made them! I must. you ahve done yourself proud these really do look yummy and pretty
    thanks for linking up x

    ReplyDelete
  3. These look fantastic! Lemon meringue pie is one of my favourites. Love the mini versions, although I'd eat at least 2 ;)

    ReplyDelete

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