Courtney Roulston's Lemon Meringue Pie скачать в хорошем качестве

Courtney Roulston's Lemon Meringue Pie

Try Courtney’s take on classic lemon meringue pie (recipe below). Zesty and delicious, tt’s the perfect treat to share with friends and family. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ Courtney Roulston's Lemon Meringue Pie Serves 12 Prep 20 mins (+ chilling, cooling & 1 hour resting time) Cooking 40 mins 1 1/2 cups (225g) plain flour 1/4 cup (40g) icing sugar mixture 125g chilled butter, chopped 1 Coles Australian Free Range Egg yolk 1 tbs iced water Lemon filling 1 1/2 cups (330g) caster sugar 3/4 cup (105g) cornflour 2 tbs custard powder 3/4 cup (185ml) lemon juice 4 Coles Australian Free Range Egg yolks 80g butter, chopped Meringue 6 Coles Australian Free Range Egg whites 1 cup (220g) caster sugar 1. Place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest. 2. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 29cm fluted pie dish with the pastry and use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest. 3. Meanwhile, to make the lemon filling, combine the sugar, cornflour and custard powder in a large saucepan. Gradually add the lemon juice, stirring after each addition, until smooth. Add 1½ cups (375ml) water and stir to combine. Place over medium-high heat and cook, stirring constantly, for 6-8 mins or until mixture boils and thickens. Remove from heat. Add the egg yolks and butter. Stir until the butter melts and the mixture is smooth. Transfer to a shallow heatproof bowl and cover with plastic wrap. Place in the fridge to chill completely. 4. Preheat oven to 200°C. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 12 mins. Remove the weights or rice and baking paper and bake for a further 10 mins or until light golden. Set aside to cool completely. 5. Spoon the lemon mixture into the pastry case and smooth the surface. Place in the fridge for 1 hour to chill. 6. To make the meringue, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves. 7. Spoon the meringue over the lemon mixture and use a palette knife to spread over the pie. Bake for 5 mins or until the meringue is lightly toasted. Want more easy recipes? Check out our ‘Show-stopper cherry desserts’ playlist    • Show-stopper cherry desserts  , which includes: How to Make Choc-Cherry Mini Pavlovas:    • How to Make Choc-Cherry Mini Pavlovas   Chocolate cherry coconut trifle:    • Chocolate cherry coconut trifle   How to Make Cherry Pies with Cherry Pastry:    • How to Make Cherry Pies with Cherry Pastry   Meringue & cherry torte:    • Meringue & cherry torte