Operation Manual

To make the pastry
1. Follow the recipe on p. 112.
2. Preheat your oven to 180 °C (gas mark 4).
3. Bake blind* for 20 minutes.
To make the lemon filling
1. Zest one of the lemons and juice all three.
2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the
metal blade. Blend for 1 minute.
3. Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden
spoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds.
4. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven
(120 °C / gas mark ½).
To make the Italian meringue
1. Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering
to remove the pusher first.
2. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase
the temperature to 119 °C, then remove from the heat.
3. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue
whisking for about 5 minutes.
4. Pipe* or spoon the meringue on top of the lemon filling. Place under the grill of your
oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long.
5. Keep in a cool place till ready to serve.
Lemon meringue pie
Preparation: 1 hr Resting: 1hr Baking: 40 min
Equipment: Ø 28-30 cm tin, piping bag* (optional), thermometer
106
Serves 6-8
Rich shortcrust pastry
250g plain flour
140g butter
100g caster sugar
45ml chilled water
1 egg yolk
Lemon filling
150g caster sugar
30g butter
3 untreated lemons
3 eggs
Italian meringue
180g caster sugar
3 egg whites
3 tbsp water
DESSERTS