recipes
citrus meringue pie serves 6-8
1 quantity of rich flan pastry | For the meringue: | |
see page 11 | 3 egg whites | |
1 lemon | 150g (5oz) caster sugar | |
2 oranges | grated lime zest, to decorate | |
2 limes |
| |
65g | (21⁄2 oz) cornflour |
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50g | (2oz) caster sugar |
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3 egg yolks
1Roll out pastry on a lightly floured work surface and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and chill for 30 minutes. Preheat oven to 190°C/375°F/Gas 5.
2Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes. Meanwhile grate the rind from the lemon and 1 orange and set aside. Halve the citrus fruits and squeeze the
juice and make up to 450ml (3⁄4 pint) with cold water.
3 Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water.
4Place the citrus juice mixture in a saucepan with the lemon and orange rind and sugar and bring to the boil. Remove the pan from the heat and allow to cool slightly. Beat in the cornflour mixture, return to the heat and heat gently, stirring constantly, until thickened. Beat in the egg yolks and pour into the pastry case.
5To make the meringue, place the egg whites in the bowl and using the whisk on speed 6, whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.
6Spoon the meringue over the citrus filling. Bake for
pavlova serves 6-8
4 egg whites | 300ml (1⁄2 pint) double cream |
225g (8oz) caster sugar | 450g (1lb) fresh soft fruits |
5ml (1tsp) cornflour | eg strawberries, raspberries or |
5ml (1tsp) white wine vinegar | peaches, plums and pineapple sliced |
2.5ml (1⁄2 tsp) vanilla essence |
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1Preheat the oven to 130°C/250°F/Gas 1⁄2. Line a baking sheet with baking parchment paper and draw a 23cm (9inch) round circle.
2Place the egg whites in the bowl. Using the whisk at speed 6, whisk the egg whites, until stiff. Gradually add the sugar, a few spoonfuls at a time, whisking well after each addition until stiff and glossy.
3Mix the corn flour, vinegar and vanilla essence together and fold in using a metal spoon. Spoon the meringue onto the prepared baking sheet to fill the circle, making a large shallow well in the centre.
4Bake for 11⁄2 hours or until dry but still a little soft in the centre. Switch off the oven and leave the meringue to cool in the oven for a least 3 hours. Transfer to wire rack to cool.
5Using the Whisk on speed 6, whip the cream until it forms soft peaks. Fill the centre of the meringue with whipped cream and pile the fruits on top.
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