Ingredients
Pastry:
500g flour
30g live yeast
100g soft butter
75g caster sugar
finely grate rind of 1 lemon
1 egg
1/4l of warm milk
1 tsp cardemom
Topping:
200g soft butter
100g caster sugar
25g almond flakes
2 tbsp rose wine
To make a pastry, sift the flour into a bowl. Put yeast into a mug with some warm milk and mix it well to dissolve it. Add the yeast and milk mixture to the flour. Add the butter, lemon rind, cardemom, egg and rest of the milk and blend it well. Cower the pastry with cling-film and let it stand for an hour.
Preheat the oven to 200C. Cover a big baking tray with baking paper. Roll the pastry on the tray. Push in little dents into the pastry with your thumb. Fill the dents with soft butter. Sprinkle almond flakes and sugar on the top. Let it stand for 10 minutes. Bake it in the oven for 20 minutes. Remove from the oven and spray a little rose wine on it. It tastes best warm!
Sunday 17 January 2010
Lemon merinque pie
Ingredients
Pastry:
200 g plain flour, plus extra for dusting
100 g butter, diced, plus extra for greasing
50 g icing sugar, sifted
finely grated rind of 1 lemon
1 egg yolk, beaten
3 tbsp milk
Filling
3 tbsp cornflour
300 ml cold water
juice and grated rind of 2 lemons
175 g caster sugar
2 eggs, separated
To make pastry, sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured surface, then leave to rest for 30 minutes.
Preheat the oven to 180C/300F/gas mark 4. Grease a 20-cm ovenproof pie dish. Roll out the pasrty to a thickness of 5 mm and use it to line the dish. Prick with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes. Remove from the oven. Reduce the oven temperature to 150C/300F/gas mark 2.
To make the filling, mix the cournflour with little water. Put the remaining water into a saucepan. Stir in the lemon juice and rind and cournflour paste. Bring to boil, stirring. Cook for 2 minutes. Cool a little. Stir in 5 tablespoons of the sugar and the egg yolks, then pour the mixture into the pastry case. In a bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over the pie. Bake for 40 minutes. Remove from the oven and serve.
Pastry:
200 g plain flour, plus extra for dusting
100 g butter, diced, plus extra for greasing
50 g icing sugar, sifted
finely grated rind of 1 lemon
1 egg yolk, beaten
3 tbsp milk
Filling
3 tbsp cornflour
300 ml cold water
juice and grated rind of 2 lemons
175 g caster sugar
2 eggs, separated
To make pastry, sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured surface, then leave to rest for 30 minutes.
Preheat the oven to 180C/300F/gas mark 4. Grease a 20-cm ovenproof pie dish. Roll out the pasrty to a thickness of 5 mm and use it to line the dish. Prick with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes. Remove from the oven. Reduce the oven temperature to 150C/300F/gas mark 2.
To make the filling, mix the cournflour with little water. Put the remaining water into a saucepan. Stir in the lemon juice and rind and cournflour paste. Bring to boil, stirring. Cook for 2 minutes. Cool a little. Stir in 5 tablespoons of the sugar and the egg yolks, then pour the mixture into the pastry case. In a bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over the pie. Bake for 40 minutes. Remove from the oven and serve.
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