7
Method:
1 Place 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.
2 Crack 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.
3 Remove 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.
4 Turn 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.
5 Preheat 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.
7 Line 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.
8 Lower the oven heat to 150
o
C / Gas mark 2.
9 In 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 180
o
C / Gas mark 4.
12Place the egg whites and cream of tartar in the Mixing Bowl and
insert the Whisk Attachments.
13Whisk 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.
14Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a
time, until stiff.
15Spread over the cooled filling; seal to edge of the pie crust. Bake
for 15 minutes or until meringue is golden brown.
16Leave to cool before serving.
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
Lemon meringue pie
