Friday, June 4, 2010

Lemon Meringue

250 g butter (room temperature)
500 g plain flour
1 tbsp cold water
1 egg

Lemon Custard:
3 tbsp lemon juice
1 whole lemon rind
1 whole egg
3 egg yolks
3 tbsp corn starch
330 ml water
4 tbsp sugar

Meringue Topping:
3 egg white
3 tbsp egg
1/2 tsp cream of tartar

1. Mix the butter with the flour until it forms into breadcrumbs.
2. Add eggs and cold water then mix until it doesn't stick the bowl and forms a ball.
3. Chill in the fridge for half an hour.
4. After that take out and mould it.
1. Mix all the ingredients together in a bowl.
2. Sift the mixture in to a pot and cook till it thickens.
3. Leave it to cool.

1. Beat the egg whites till its stiff.
2. Add a tbsp of sugar at a time.
3. Add cream of tartar and beat till its stiff.

1. Bake the pastries at 180 for 20 min.
2. Take out the pastries, top with custard and meringue.
3. Bake for another 7 min.
4. and its done.