Morphy Richards FP48992 manual Lemon meringue pie, For the pastry, For the filling

48992 rev3_Layout 1 11/03/2014 14:21 Page 7

Lemon meringue pie

For the pastry:

•460g plain flour

•280g good quality unsalted butter at room temperature (cut into pieces)

•120g unrefined caster sugar

• 2 eggs

•Pinch of salt

For the filling:

•2x397g tins condensed milk

•250ml lemon juice

•	2tsp	grated lemon zest
•	6	egg yolks

For the meringue topping:

•	6	egg whites
• 1/2tsp		cream of tartar
•	125g	sugar

Method:

1Place the softened butter, salt and sugar in the Mixing Bowl, attach the Beater Attachments and cream the sugar and butter until fluffy and pale in colour. Start on speed 1, increasing to speed 3. Part way through mixing, it may be necessary to stop the Mixer and scrape the sides of the bowl down using the Spatula.

2Crack the eggs into a small bowl and lightly whisk. Slowly add the eggs a bit at a time to the butter mixture, mixing well.

Use speed 1-3. Add a little of the flour with the eggs to prevent the mixture from curdling. Part way through mixing, it may be necessary to stop the Mixer and scrape the sides of the bowl down using the Spatula.

3Remove the Mixing Bowl and Beaters and sieve the flour over the creamed butter, return to the Mixer, attach the Dough Hooks. Using speeds 1-3 slowly mix in the flour into the batter, do not over mix. Once the pastry comes together stop mixing.

4Turn the pastry out on to a lightly floured work surface, divide the pastry in half, do not knead the pastry, just push it together. Cover each piece with cling film and make it airtight. Place in the fridge for 30 minutes or until firm.

5Preheat the oven to 190ºC / Gas mark 5. Grease a 25cm fluted loose bottom tin. Place the tin onto a baking tray.

6 Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.

7Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes.

8Lower the oven heat to 150oC / Gas mark 2.

9In the Mixing Bowl, add all the filling ingredients and attach the beater attachments. Using speed 1 beat until smooth.

10Pour into cooled crust and bake for 30 minutes. Leave to cool before adding the meringue topping.

11Raise the oven heat to 180oC / Gas mark 4.

12 Place the egg whites and cream of tartar in the Mixing Bowl and insert the Whisk Attachments.

13 Whisk on maximum speed until at the soft peak stage. This takes about 3 minutes. During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the unit and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.

14 Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a time, until stiff.

15 Spread over the cooled filling; seal to edge of the pie crust. Bake for 15 minutes or until meringue is golden brown.

16 Leave to cool before serving.

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