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Sunday, 24 July 2016

School Holiday Project 34: Baking Lemon Meringue Pie

In yesterday's blog I showed you how to do a very quick and easy baking project with the younger kids. In today's blog, we do something a little more tricky with the older and more experienced kids when we bake a delicious lemon meringue pie. The only reason this project is a little more challenging, is because it requires of the child to make a pastry, a filling as well as a meringue. The techniques, however, are as easy as ... well ... pie!

Making the Pastry
Add 1 cup (250 ml) cake flour and 1/2 teaspoon (2,5 ml) salt to a mixing bowl.

Measure 75 g butter.

Grate the butter into the flour.

Rub the butter into the flour with the tips of the fingers so it resembles crumbs.

Add ice water 1 teaspoonful at a time to the mixture until you can bring it together in a ball. It is very easy to add too much water and it is best to add a little water at a time. You'll probably require 2-4 teaspoons of water.

Bring the dough together in a ball.

Roll the dough out on a floured surface. Flip the dough over continuously  to prevent it sticking to the surface.

Try to roll the dough out in the shape of a circle.

Spray a tart bowl with non-stick spray. Line the plate with the dough.

Trim the edges. Put the dough in the fridge for about 20 minutes.

Making the Filling
Press the juice from one lemon and grate the rind to add to the filling.

Pour the lemon juice, the rind and 1 cup (250 ml) water in a pot.

Add 1/2 cup (125 ml) sugar and 25 g butter to the bowl.

Bring to the boil, allowing the butter to melt. Stir continuously.

In a separate bowl, whisk 3 tablespoons (37,5 ml) cornflour and 3-4 tablespoons (50 ml) cold water.

Separate three eggs. Put the whites aside and add the yolks to the cornstarch mixture.

Whisk the egg yolks and cornstarch mixture together.

Add this to the pot, stirring continuously.

Bring to the boil again.

Put the lid on to prevent a skin from forming and leave to cool down.

Baking the Pastry
Remove the pastry from the fridge and poke holes in it with a fork. This will allow trapped air to escape, preventing the dough from making air bubbles.

Put dough weights or dry beans in the dough to prevent it from shrinking. Bake in a preheated oven at 200°C for about 12-15 minutes.

Making the Meringue
Add 1/4 teaspoon (1 ml) salt to the egg whites.

Add 1/4 teaspoon (1 ml) Cream of Tartar to the egg whites. This will help to firm it up.

Beat the egg yolks with an electric mixer. Add 18 teaspoons castor sugar (18 x 5 ml) to the egg whites. Add the sugar one teaspoon at a time, mixing all the time.

You are done when the egg makes stiff points on the mixer when lifted out of the whites. (In my photo these were promptly picked away and disappeared into the baker's mouth!)

Bringing the Parts Together
Pour the filling into the baked crust and smooth it evenly into the crust.

Scoop the meringue onto the filling and spread it evenly over the filling.

You can pull points out of the meringue by quickly lifting the scraper up and away from the meringue.

Bake in a preheated oven at 200°C for 12-15 minutes or until the meringue is golden brown on top.

The proud baker with her lovely meringue.

The lemon meringue barely had a chance to cool down before it had disappeared into an appreciative family gathered around to applaud the outcome!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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Remember to keep nurturing your TALENT for making PRETTY things.
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