When life gives you Lemons

LEMON MERINGUE PIE

LEMON FILLING 

Whisk together 7 eggs, 310ml cream, 1 cup caster sugar, 3/4 cup lemon juice, the juice of one lime, 1 1/2 tablespoons of lemon rind and the rind of one lime. Cover and put in fridge to develop flavours for at least 1 hour.

PASTRY 

Combine 1 3/4 cups plain flour, 1/2 cup almond meal, 1/4 cup icing sugar, 175g of room temp butter. 

Either put in a food processor or mix with your finger tips until it resembles fine bread crumbs. 

Add 2 egg yolks and about 2-4 tablespoons of water until you get a dough you can knead together. 

Knead together on a lighty floured surface. 

Cover in glad wrap and put in the fridge for 30mins.  

Preheat oven to 200 degrees 

Grease a fluted round tin 

Roll out pastry between 2 sheets of non stick paper until it's 3-4mm thick.  

Using your rolling pin, roll the pastry up then roll it out over the tin.  

Line the base and sides with pastry then cut off excess at top. 

Cover with baking paper and fill with uncooked rice 

Bake for 10mins 

Remove paper and rice 

Cook for another 10-15mins or until lightly golden 

Reduce oven to 160 

Cool pastry case 

Pour lemon filling into cool pastry case 

Put in oven for 45-60mins or until set 

Remove and cool in fridge 

Turn oven to 160 

MERINGUE  

Using an electric mixer, beat together 6 egg whites until peaks form.  

Add 1 1/4 cups caster sugar, one tablespoon at a time 

Mixture should be glossy and form peaks  

Fold in 1 tablespoon corn flour, 1 teaspoon vanilla bean paste, 1 teaspoon white vinegar.  

Spoon mixture onto pie 

Put in oven at 160 for about 20 mins or until lightly brown.   

Refridgerate for about 2 hours