MAGIMIX Ma Cuisine C 3200 User Manual page 108

LEMON MERINGUE PIE
PREPARATION :
6-8
SERVES
EQUIPMENT: Ø 11-12 inch tart pan, piping bag* (optional), thermometer
RICH SHORTCRUST PASTRY
2 cups plain flour
5 oz unsalted butter
cup superfine sugar
1
/
2
1 fl oz chilled water
1
/
2
1 egg yolk
TO MAKE THE PASTRY
1 Follow the recipe on p.110.
2 Preheat your oven to 355°F.
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, sugar and whole eggs in the bowl with the metal
blade. Blend for 1 minute.
3 Transfer everything to a saucepan. Bring to a 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 shell. Bake for 15-20 minutes in a slow oven at
250°F.
TO MAKE THE ITALIAN MERINGUE
1 Beat the eggs whites for 5 minutes in the bowl fitted with the whisk, remembering
to remove the pusher first.
2 Meanwhile, dissolve the sugar in the water in a saucepan over low heat.
Increase the temperature to 250°F, then remove from the heat.
3 Wait for 5 seconds, then pour this syrup onto the egg whites via the opening.
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.
106
1
hr RESTING :
LEMON FILLING
3
/
4
1 oz unsalted butter
3 untreated lemons
3 eggs
1
hr
cup superfine sugar
40
BAKING :
ACCESSORIES :
ITALIAN MERINGUE
1 scant cup superfine sugar
3 egg whites
3 tbsp water
min