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Lemon Meringue Pie

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Have you ever wanted to experiment with the clean and sweet citrus aroma of Lemon myrtle.

Well, in this lemon meringue recipe with a twist, you can. Try it and let us know what you think.


Lemon Meringue Pie
 
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Ingredients
Custard Mix:
  • 300ml double cream
  • 6 eggs
  • 2 egg yolks
  • 250ml Lemon juice
  • 150ml Orange juice
  • 1 bunch lemon myrtle fresh 15g dry
  • 300g castor sugar
Meringue Mix:
  • 4 egg whites
  • 200g castor sugar
  • 1 ½ tsps white vinegar
  • 1 tsp vanilla essence
  • 1 tsp Bi-carb soda
Pastry mix:
  • 500 g Plain flour
  • 225g Butter
  • Pinch of salt
  • 2 Eggs
  • 40m Milk
  • 50g sugar
  • 80g crushed Macadamias
Method
  1. To make the pastry place butter, salt and sugar into an electric mixing Bowl with a stiff paddle. Mix on medium speed until butter is well combined. Mix the milk and eggs together and slowly add to the butter and flour mix on a low Speed. When combined remove from the Mixer and place on a bench, then Rub the mix together until you have obtained smooth dough. Now wrap the dough and allow to stand in the fridge for up about an hour.
  2. Once the dough is cool, Roll the pastry into a flan tin about 30cm in diameter, and trim. Scatter the crushed Macadamias over the base and lightly press into the base.
  3. Blind bake on 200C for 10 minutes, then turn and bake for a further 20 minutes, the bases are now ready to fill.
  4. To make the filling, Heat the double cream, lemon myrtle, orange and lemon juice in a medium saucepan on medium heat. Whilst this comes to the boil, whisk the eggs and sugar, until the sugar is dissolved and the eggs appear lighter in colour.
  5. Now just before the cram mix comes to the boil, remove from heat and stir well.
  6. Then, with a whisk, slowly add the heated cream mix to the eggs. Do not pour all cream in at once as too much heat will cook the eggs.
  7. Once all the mix is combined, allow to cool for a few minutes, and then pour into the pastry bases.

 

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Published on: November 16, 2013

Filled Under: Recipes

Views: 3169

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