Lemon Meringue Pie Recipe - Step by step Procedure with Photos



Mdm Chua Recipe - Lemon Meringue Pie

This is my family's favourite pie.  There are three procedures taken, that is making the pastry, cooking the custard and whisking the meringue.   To save the long hour of preparing this pie, you can cook the lemon custard a day ahead and keep in the refrigerator for use on the next day.

Pastry
200 gm plain flour, pinch of salt.
100 gm margarine
3 Tablespoon cold water

Lemon filling:
1 big lemon or 2 medium lemon.
1 cup sugar ( less 1 tablespoon )
1 cup water
3 eggs ( medium size ) separate egg yolk from egg white
¾ cup of corn flour
2 to 3 tablespoon of cold water

Meringue:
3 egg white
3 tablespoon sasator sugar

Method of making pastry of lemon pie:

Put plain flour and salt into a mixing bowl.
Add in margarine and mix with a fork or hand till mixture resembles fine breadcrumbs.  Make a well in the centre , add water and mix to a firm dough.
Roll out pastry ½ cm thick to line a 20 cm pyrex or flan tin.  Prick base and side with a fork to prevent from rising when baking.
Bake pastry in a hot oven of 200°C for 30 minutes till the pastry looks golden brown in colour.

Method of making lemon custard:

cook 1 cup ( less ) sugar and 1 cup water in a non-stick pot till sugar is dissolved.
Mix corn flour with enough water to form a smooth thickening.
Add corn flour mixture to the syrup and stir with a wooden spoon using low heat till mixture is smooth.
Beat egg yolk and add to corn flour mixture and stir till mixture is smooth.
Grate the lemon to obtain the rind. Squeeze the lemon juice.  Add to the cornflour and egg yolk mixture.  Mix well to form smooth texture.
Remove pastry case from oven.  Spread lemond filling over the base.
Whisk egg white till thick, then add in 3 tablespoon castor sugar.  Whisk till mixture is thick.
Spread meringue over the lemon filling.  Bake in a slow oven of 120°C for 10 minutes till the top is lightly brown.

Sieve flour and salt into a mixing bowl finely and mix well.

Add in margarine and mix with a fork or knead with fingers untill mixture resembles fine breadcrumbs. 
Make a well in the centre , add water and mix to a firm dough.

Roll out pastry ½ cm thick to line a 20 cm pyrex or flan tin.
Roll out pastry ½ cm thick to line a 20 cm pyrex or flan tin.

Cook 1 cup ( or less ) sugar and 1 cup water in a non-stick pot till sugar is dissolved.  Bring to boil.
Add in liquid corn flour or corn starch to the boiling ingredients.
Mix corn flour with enough water and stir with low fire to form a smooth thickening.
Grate the lemon to obtain the rind. 
  
Squeeze the lemon juice and add into mixture of corn starch.
Beat egg yolk and pour into the mixture of corn starch after truning off the heat.
Now, add in the lemon juice to corn flour mixture.
Stir until the mixture of corn flour and egg yolk is smooth.

Whisk egg white till thick, then add in 3 tablespoon castor sugar.  Whisk till mixture is thick.
Spread meringue over the lemon filling.  Bake in a slow oven of 120°C for 10 minutes till the top is lightly brown.
From the Oven ...... Lemon Pie

The lemon meringue pie  is ready.  It is best serve hot with tea or coffee during breakfast or in the  afternoon tea time or any time when you feel like having it. It is delicious and nutritions.  My brothers and sister from all over the world come home just to enjoy our traditional mummy's made lemon pie.  It has past down from one generation to another.  A receipe first started by my mummy whose cooking and baking is famous in our city, Kuching.  Friends and relatives try to learn from her.  This is our family secret pie.

Will you dare to try ? Let me know your results in the comment below.

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