Lemon Meringue Pie
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
- 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.
- 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.
- Blind bake on 200C for 10 minutes, then turn and bake for a further 20 minutes, the bases are now ready to fill.
- 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.
- Now just before the cram mix comes to the boil, remove from heat and stir well.
- 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.
- Once all the mix is combined, allow to cool for a few minutes, and then pour into the pastry bases.
