Early Access
Added 2022-08-25 09:30:59 +0000 UTCThis pie is very yummy. It is much easier to make full size than mini, but more fun to watch on this scale.
Here is the recipe:
Pastry
140g (4.94 ounces) or 2/3 cup butter or margarine
225g (7.94 ounces) or 1 1/4 cups plain flour
50g (1.76 ounces) or 1/4 cup sugar
45g (1.59 ounces) or 3 tablespoons icing sugar
1 teaspoon lemon zest
Combine all the ingredient in a bowl. Rub the butter into he flour using your thumbs and infers. Pour the crumbly mixture into a pie tin and press down using a fork to cover the whole base an sides.
Bake at 160C (320 degrees Fahrenheit) for 35 minutes or until golden all over.
Lemon filling
1 1/4 cups water
1 cup sugar
1/4 cup cornflour or corn starch
6 egg yolks
1 tablespoon lemon zest
3/4 cup lemon juice
2 tablespoons butter
Place the water, sugar, cornflour, egg yolks, lemon zest, lemon juice and butter into a pan. Whisk to combine. Place not eh stovetop and stir continuously until the mixture boils and thickens. Remove from the heat and set aside.
Meringue
6 egg whites
3/4 cup sugar
Whip together the egg whites and sugar until stiff peaks form. Reheat the lemon filling until it is piping hot and pour into the prepared pastry case. Add the meringue on top and bake at 160C (320 degrees Fahrenheit) for 20 minutes. Allow to cool for 15 minutes before serving.
Comments
So adorable. Hope you had fun at the miniatures fair. 💗❤️🧡💛💚💙💜🖤🤍🤎
Romi
2022-08-29 00:31:01 +0000 UTC
