Friday, 29 June 2007

Girly Afternoon Tea: Lemon Meringue Pie

The girls came over for afternoon tea today. Mrs F needed some chocolate-flavoured emotional support so we scoffed that in the form of Mars Bar slice! There is nothing more rewarding than emotional eating - especially when the recipe includes 6 Mars Bars!!!

I thought we could probably do with some other food-based support so we also had some mini lemon meringue pies and some mini quiches. (Following my love of mini food)

Everyone knows Mars Bar Slice so I won't bore you with a recipe for it - although some people's recipes are better than others. I have to thank FattyBoomBah for her little trick with the Mars Bars (I can't tell you the trick - it's her secret).

So today I thought I would include a recipe for the lemon filling for lemon meringue pie. The rest is easy - just use bought tart cases or bought pastry and make you own. The meringue is just 1/4 cup caster sugar per egg white. This filling is good because it is not too tart - i like my tarts sweet, not tart!

Lemon Meringue Pie Filling
1/2 cup (75g) cornflour
1 cup (220g) caster sugar
125ml lemon juice
310ml water
2 tsp grated lemon rind
3 egg yolks
60g butter

Combine cornflour and sugar in pan, gradually blend in juice and water, stir until smooth. Stir over heat until mixture boils and thickens. (Mixture should be very thick). Reduce heat, simmer, stirring vigorously for 30 seconds. Remove from heat, quickly add lemon rind, yolks and butter, stir until butter is melted. Cover, cool.

Mixture freezes well. Make sure you bring it almost to the boil when reheating, and stir thoroughly.

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