137
Pastry
Ingredients
Pastry
225g (8oz) plain flour
25g (1oz) icing sugar
125g (4oz) butter
1 egg yolk
30ml (2tbsp) water
Filling
90g (3½oz) cornflour
600ml (1pt) water
4 lemons, juice and grated rind of
175g (6oz) sugar
4 egg yolks
Meringue
225g (8oz) caster sugar
5 egg whites
Dish: 25cm (10") flan dish
Oven Accessory: wire shelf in lower position then no
accessory then wire shelf in lower position
Preheat oven on CONVECTION 210°C. Rub butter into
the flour until the mixture resembles fine breadcrumbs
and stir in sugar. Add egg and enough water so that
when the mixture is kneaded lightly for a few seconds a
firm, smooth dough is formed. Line the flan dish with the
pastry, prick the base with a fork and chill for 15 mins. in
the fridge. Place flan on wire shelf and bake blind on
CONVECTION 210°C for 15 mins. with baking beans.
Remove baking beans and lining after 10 mins. Leave to
cool. Place cornflour, water and lemon juice and rind in a
jug. Place on base of oven and heat on HIGH
MICROWAVE for 2 mins. Stir and cook on HIGH
MICROWAVE for 2 mins. or until smooth, glossy and
thickened. Add sugar. Cool slightly. Add egg yolks. Mix
well. Pour into pastry case. Preheat oven on
CONVECTION 150°C. Whisk egg whites stiffly. Add
sugar gradually - whisking after each addition. Pile
meringue onto lemon filling. Place flan on shelf and cook
on CONVECTION 150°C for 35-40 mins. or until lightly
browned. Turn pie around half way.
Lemon Meringue Pie Serves 6
Ingredients
350g (12oz) shortcrust pastry
450ml (¾pint) milk
1tsp vanilla extract
4 eggs
50g (2oz) caster sugar
Dish: 22.5cm (9”) ceramic flan dish
Oven accessory: wire shelf in lower position then no
accessory followed by wire shelf in lower position
Line a lightly greased flan dish with the pastry. Prick
pastry with a fork and chill for 15mins. Bake blind for 10
mins on CONVECTION:180°C on the wire shelf. Remove
baking beans and continue cooking for a further 10 mins.
Remove the wire shelf. Mix the milk and vanilla and heat
on HIGH MICROWAVE for 3 mins. Mix together eggs
and sugar. Gradually add the milk to the egg mixture and
stir well. Strain the egg mixture into the flan case and
sprinkle with nutmeg. Place dish on the wire shelf and
cook on CONVECTION: 180°C + WARM MICROWAVE
for 15-20 mins or until set.
Custard Tart Serves 6
