Ingredients:
125g soft salted butter, 6tsp water / 1tsp lemon juice mixed, 200g plain flour, Grated zest of 1 small orange
Juice of 2 good lemons + 350ml cold water, 3 eggs, 120g sugar, 45g corn flour, 200-250g caster sugar.
125g soft salted butter, 6tsp water / 1tsp lemon juice mixed, 200g plain flour, Grated zest of 1 small orange
Juice of 2 good lemons + 350ml cold water, 3 eggs, 120g sugar, 45g corn flour, 200-250g caster sugar.
Method:
2. Roll the pastry out onto a floured surface and line a 22cm flan dish. Prick the base and bake blind at 180 degrees Celsius for 15 – 20 minutes till crisp but not too brown. When baked leave to cool for 30 minutes.
3. Place the lemon juice in a jug and make it up with water to 350ml.
4. Separate the egg whites and yolks, putting the yolks in a small bowl.
5. Add sugar and corn flour to egg yolks in bowl and blend in water/lemon juice. Make sure there are no lumps.
6. Pour into this mixture into the pan and bring to the boil, stirring until it has thickened.
7. Allow to cool for a few minutes.
8. Pour the lemon filling into the flan dish. Place in a cool place until the meringue is made.
9. Whisk the egg whites till firm peaks form. Whisk in 2 tablespoons of caster sugar till firm (2 to 5 minutes) then add a tablespoon at a time whisking for at least 1 minute after each addition.
10. Swirl or pipe the meringue on top of the lemon mixture. Sprinkle with a little caster sugar and bake in the oven at 150 degrees Celsius for 10 minutes, then turn the oven down to 120 degrees Celsius for a further 20 minutes until the meringue is crisp but not too brown.
1. To make the pastry: beat the butter with an electric hand mixer. Beat in the lemon juice mixture (1 teaspoon at a time). Sift in all the flour and mix well. Bring together into a smooth lump of dough. 
2. Roll the pastry out onto a floured surface and line a 22cm flan dish. Prick the base and bake blind at 180 degrees Celsius for 15 – 20 minutes till crisp but not too brown. When baked leave to cool for 30 minutes.
3. Place the lemon juice in a jug and make it up with water to 350ml.
4. Separate the egg whites and yolks, putting the yolks in a small bowl.
5. Add sugar and corn flour to egg yolks in bowl and blend in water/lemon juice. Make sure there are no lumps.
6. Pour into this mixture into the pan and bring to the boil, stirring until it has thickened.
7. Allow to cool for a few minutes.
8. Pour the lemon filling into the flan dish. Place in a cool place until the meringue is made.
9. Whisk the egg whites till firm peaks form. Whisk in 2 tablespoons of caster sugar till firm (2 to 5 minutes) then add a tablespoon at a time whisking for at least 1 minute after each addition.
10. Swirl or pipe the meringue on top of the lemon mixture. Sprinkle with a little caster sugar and bake in the oven at 150 degrees Celsius for 10 minutes, then turn the oven down to 120 degrees Celsius for a further 20 minutes until the meringue is crisp but not too brown.
11. Allow to cool for at least 30 minutes (preferably 1-2 hrs), before serving.
2 comments:
Wow that looks sooooo good!! Me want some food dat me like!! I meet so many people who talk like that, I may just end up talking patwa to you in a few weeks...
Wow looks amazing when finished! My mum used to make one like that when I was a child, i'm sure she used brought lemon curd. x
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