1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit
1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.
Showing posts with label lemon meringue. Show all posts
Showing posts with label lemon meringue. Show all posts
20100818
Lemon meringue pie
melted butter, for greasing
1 1/2 cups plain flour
1/2 tsp baking powder
125g chilled butter, cubed
2 tbsp chilled water
extra flour for kneading
Filling:
1/2 cup plain flour
1/2 cup cornflour
1/2 cup caster sugar
juice 4 large lemons (or limes)
1/2 cup water
60g butter
3 eggs, separated
extra 3/4 cup caster sugar
1. Preheat oven to 200 C. Brush four 10cm bluted loose bottomed flan tins with butter. Put flour, baking powder and butter in a food processor and process until mixture resembles breadrumbs. Add water; process until mixture comes together. Turn out onto a lightly floured surface and knead until smooth. Divide into 4 equal portions and roll out between 2 sheets of baking paper. Line each tin with pastry. Refrigerate for 20 mins.
2. Put a square of baking paper over pastry, fill with baking beads and bake for 10 mins. Remove beads and paper and return to oven and cook for a further 10 mins or until golden. Cool.
3. To make filling, combine flour, cornflour and sugar in a heavy-based pan. Gradually add in juice and water, stirring constantly, until combined. Stir over a low heat until mixture boils and thickens. Remove from heat and stir in butter and yolks. Return to heat and stir until butter is melted. Cover surface with plastic wrap and cool. Spoon cold mixture into cold shells.
4. Beat eggwhites util stiff peaks form. Add extra sugar, gradually, beating for 5 mins or until well combied, thick and glossy. Spoon meringue into a piping bag with a star nozzle and pipe stars over surface of pies. Bake for 5 mins or until lightly browned. Serve immediately.
1 1/2 cups plain flour
1/2 tsp baking powder
125g chilled butter, cubed
2 tbsp chilled water
extra flour for kneading
Filling:
1/2 cup plain flour
1/2 cup cornflour
1/2 cup caster sugar
juice 4 large lemons (or limes)
1/2 cup water
60g butter
3 eggs, separated
extra 3/4 cup caster sugar
1. Preheat oven to 200 C. Brush four 10cm bluted loose bottomed flan tins with butter. Put flour, baking powder and butter in a food processor and process until mixture resembles breadrumbs. Add water; process until mixture comes together. Turn out onto a lightly floured surface and knead until smooth. Divide into 4 equal portions and roll out between 2 sheets of baking paper. Line each tin with pastry. Refrigerate for 20 mins.
2. Put a square of baking paper over pastry, fill with baking beads and bake for 10 mins. Remove beads and paper and return to oven and cook for a further 10 mins or until golden. Cool.
3. To make filling, combine flour, cornflour and sugar in a heavy-based pan. Gradually add in juice and water, stirring constantly, until combined. Stir over a low heat until mixture boils and thickens. Remove from heat and stir in butter and yolks. Return to heat and stir until butter is melted. Cover surface with plastic wrap and cool. Spoon cold mixture into cold shells.
4. Beat eggwhites util stiff peaks form. Add extra sugar, gradually, beating for 5 mins or until well combied, thick and glossy. Spoon meringue into a piping bag with a star nozzle and pipe stars over surface of pies. Bake for 5 mins or until lightly browned. Serve immediately.
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