Grovers - Why not Look Good & Feel Good everyday?
So the weekend saw me baking, something I haven’t done a lot of lately.
I’m not really sure why, I guess I just haven’t made the time.
A little surprisingly, I really enjoyed it… the time actually baking and of course enjoying the fruits of my labour….
Lemon Meringue Pie.. yum
My girls and I have all been a bit slack and lazy during the Covid lockdowns and I’ve got to say after 12 weeks my jeans are feeling it…
So we decided to start walking of a morning, before work and school, to get out and about in the fresh air and to get some much needed exercise.
The weather here has been lovely and we’ve been taking the dogs at times, its been quite enjoyable.
On Friday as we walked toward the end of our road, the neighbours had some excess lemons by the gate for anyone to take what they needed. We are super lucky to have great neighbours.
We took one look at these delicious looking lemons and before I knew it my girls had convinced me to make a lemon meringue pie like I used too….
Talk about Mum guilt !
Anyways, I’m glad they did because it was so worth it.
Laura, my eldest even decided it was camera worthy. She’d been playing around with the camera and we decided to stage a cool photo.
This and the main photo above are the results, not a bad effort right?
I thought I would share them with you, along with the recipe.
Happy Baking!
Maree
P.S. I think next time I will double the lemon filling
Recipe taken from Better Homes & Gardens magazine -
Classic Lemon Meringue Pie
Prep time: 25 minutes plus
15 minutes freezing time
Cook time: 1 hour 5 mins
Makes 1 pie
PASTRY
100g diced unsalted butter
75g icing sugar
1 tsp vanilla extract
1 egg
225g plain flour
1 tsp baking powder
FILLING
6 egg yolks
125g caster sugar
2 Tbsp cornflour
Zest and juice of 4 lemons
MERINGUE
6 eggwhites
1/2 tsp cream of tartar
250g caster sugar
Step 1
Preheat oven to 200C. To make pastry, put butter, icing sugar and vanilla in a food processor and pulse until a coarse crumb forms. Add egg and pulse 3 times. Add flour and baking powder and pulse until dough just comes together. Roll out dough and line a deep 23cm pie dish, or a deep 23cm fluted loose bottom quiche tin. Freeze for 15 minutes or until firm. Remove from freezer, prick dough with a fork and bake for 10 minutes until just golden.
Step 2
To make the filling, put egg yolks, sugar and cornflour, and lemon zest and juice in a double broiler and cook, stirring constantly, for 10 minutes or until the mixture is thick. Pour into pastry shell.
Step 3
To make the meringue, whisk egg whites and cream of tartar, using an electric mixer on high until stiff peaks form. Continue whisking and add sugar, 1 tablespoon at a time, until meringue is thick and glossy. Spoon meringue on top of filling. Reduce oven to 150C and bake pie for 45 minutes, until the meringue is lightly browned and firm. All to cool for 30 minutes before serving.
