After I got married in October 2015, one of my goals has been to learn how to cook/bake/not burn things. Which is a lot more difficult that what that sounds. If your like me and you really struggle with anything food wise then you can appreciate that this is no easy task.
But here’s the thing, no one else is gonna feed me, I have to do it for myself and my hubby! So I decided I need change, I’ve got to stop being scared of trying new foods and at least attempt to try to cook. And like a lot of us, we stick to the same routine day after day and that includes our eating habits and as comforting as that is, B.O.R.I.N.G.!
Although after all this motivation for change I was still stuck with the problem of trying to think of things that I’d actually like to make. Here’s where those countless numbers of recipe books for engagement/wedding gifts come in handy! I fully recommend investing in a good recipe book that you actually are going to use. My favourite recipe book at the moment is ‘A Year Full of Recipes’. It literally has 365 recipes in it, from soups, mains all the way to desserts! This leads me to where I found the lemon meringue recipe of my dreams.
Being a newbie to this, the word ‘meringue‘ I admit, scared me. But the picture in the book screamed ‘EAT ME!!‘ so I bit the bullet and gave it a go. Best Decision of my life.
So anyone out there who is afraid of cooking/baking just give it a go and see what happens, heck if I can do it, then anyone can. If it’s a disaster well sure now you know for next time what ‘not to do‘.
Those who are ready to blow their minds with amazing lemon meringue pie, then this is for you, ingredients and an easy to follow method below:
Serves: 6-8 Prep time: 20mins plus 30mins chilling time Cook Time: 1HR
- 150g Plain Flour, plus extra for dusting
- 85g Butter, cut into small pieces, plus extra for greasing
- 35g Icing Sugar, sifted
- Finely grated rind of half a Lemon
- Half An Egg yolk, beaten
- 1.5 tbsp Milk
- or you can use ready made shortcrust pastry
- 3 tbsp Cornflour
- 300ml Water
- Juice and Grated rind of 2 Lemons
- 175g Caster Sugar
- 2 Eggs, separated
1. To make the pastry, sift the flour into a bowl. Rubs in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients. Turn out onto a lightly floured work surface and knead briefly. Wrap in cling film and chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 180’C/350’F/Gas Mark 4.
2. Grease a 20-cm/8-inch round tart tin. Roll out the pastry to a thickness of 5mm, then use it to line the base and side of the tin. Prick all over with a fork, line with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the pastry case from the oven and take out the paper and beans. Reduce the over temperature to 150’C/300’F/ Gas Mark 2.
3. To make the filling, mix the cornflour with a little of the water to form a paste. Put the remaining water in a saucepan. Stir in the lemon juice, lemon rind and cornflour paste. Bring to the boil, stirring. Cook for 2 minutes. Leave to cool slightly. Stir in 5 tablespoons of the caster sugar and the egg yolks, then pour into the pastry case.
4. Whisk the egg whites, in a clean, grease-free bowl until stiff. Gradually whisk in the remaining caster sugar and spread over the pie. Bake for a further 40 minutes. Remove from the oven, cool and serve.