Tuesday, 20 September 2011

Lemon Meringue Tart

最近单位人事变动很大,上个礼拜五,又有一位比较谈得来的同事JJ,因为合同期限已到,要回到自己的原先单位就职, 所以又来一个Farewell Party。 JJ 之前告诉我,自从它母亲去世后,她很久没有吃Lemon Meringue Pie 了,于是我答应她会在他走之前给她做一个柠檬派。这就是给JJ的道别柠檬派。我用了Okashi 的Shortcrust Pastry ,柠檬派馅参考这里。至于马琳就参考这里的。用了三剑合壁的方法,有兴趣的话可以试试咯。

Sweet Shortcrust Pastry
140g unsalted butter, at room temperature
70g icing sugar
a pinch of salt
2 tsp vanilla extract
40g ground almonds
260g pastry flour, sifted

¾ cup plus 2 tablespoons sugar
¾ cup whipping cream
4 large egg yolks
2 large eggs
½ cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel


3 large egg whites
170g (3/4 cup) caster sugar


1Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.

2Preheat oven to 180 C

3Unwrap dough and place on a non-stick baking mat. Roll out the dough to thickness 3-5 mm.

4 Transfer to a 20cm tart pan with removable bottom. Prick the dough with folk and bake crust about 18 minutes or until golden.

For filling:

Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

For Meringue:

1.) To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage (when the beater is lifted, a peak will form and then droop over). Add the sugar gradually, about 2 tablespoons at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy.

2.) Dollop meringue on top of the lemon filling. Spread meringue to cover filling. Form peaks in the meringue with a spoon. Press the back of a spoon against the surface of the meringue, then lift the spoon to form a peak.

3.) Bake for about 7-10 minutes, or until meringue is lightly coloured.

4.) Allow pie to cool to room temperature. Cover pie and refrigerate until cold.