Cooking time: 20 minutes
Beautiful golden pastry with a citrus lemon middle topped with a light and fluffy meringue
Ingredients
125g plain flour
55g butter (cubed)
Pinch of salt
2-3 tbsp of water
150g caster sugar
4 egg whites
Lemon curd
Method:
1. Preheat the oven to 200°C and grease a muffin tin. Cut 2 thin/thick strips of greaseproof paper and lay them diagonally into a muffin slot to make an X, repeat this process to all 12 muffin slots. This just helps you get the pies out a lot quicker and easier.
2. To make the shortcrust pastry, put the flour and salt in a large bowl then add the cubes of butter. Using your fingertips, rub the butter into the flour until you have breadcrumbs, making sure there is no lumps at all. Using an eating knife stir in just enough cold water to bind the dough together. Chill in fridge for 10-15 minutes before using.
3. On a lightly floured surface roll out the pastry thinly and cut out 20 x 6cm (2¼inch) rounds. Gently place the circles of pastry into the muffin tin. Carefully place the pastry onto of a slot and push down from side to side making sure the greaseproof paper doesn't fall in.
4. After you have finished you should have a tray full of pastry cases or nearly a tray full. Now you want to blind bake the pastry cases. So place a piece of greaseproof paper inside the pastry and fill with baking beans or raw rice. Bake in the oven for 7-8 minutes or until lightly golden round the edges. Take out from oven and remove the greaseproof paper containing beans or rice and return to oven for 5 minutes until the pastry is golden and cooked through.
5. Remove the pastry from the oven then place into fridge to cool. When they're cool take them out and add a tablespoon of lemon curd in each one. In a bowl add the caster sugar and 4 egg whites. Whisk these together until its thick and glossy.
6. Carefully spoon the meringue into a piping bag fitted with a nozzle of your choice. Starting in the middle of each pie, pipe in an anti-clockwise direction to completely cover the base of the pie and making a small swirl on top, just like you would with a cupcake. Return to the oven for about 5 minutes just until the meringue is lightly brown.
7. Remove from oven and carefully lift the pies out from the muffin tray by lifting the greaseproof paper strips. Repeat this process until all of the pies are out onto a wire rack to cool.
If you enjoyed this recipe but give it a like by hitting the +1 button at the bottom of this recipe, share it with your friends and why not even make some! Check out more recipes here at MyFoodAddiction and make sure to follow me to keep up with all my recipes. I'll see you next Sunday with another delicious recipe! :-P x
Social medias:
Follow me on my blog: myfoodaddiction14.blogspot.com
Facebook: @MyFoodAddiction14
Instagram: @lauren_foodblogger
No comments:
Post a Comment