171 Lemon meringue pie Oven setting: CircoTherm® Intensive METHOD To the make the pastry, place the flour and butter in a medium bowl. Rub the Serves: 12 butter into the flour until it resembles breadcrumbs. Add the egg and mix to form Preparation time: 45 minutes a dough. Place the dough between 2 sheets of baking paper and roll out until Cooking time: 30 minutes 2–4mm thick. Place rolled pastry in the fridge and chill for 30 minutes. Level of difficulty: Medium To make the lemon curd, place the cornflour, sugar, lemon zest and juices into a medium sized saucepan. Stir over a medium heat until the mixture is thick and INGREDIENTS smooth. Remove from the heat, add the butter and stir until well combined. Whisk the egg yolks and whole egg together, and stir into the lemon curd. PASTRY Return the saucepan to the heat and stir until the mixture is once again thick and 200gplain flour bubbling. Cover with plastic wrap and allow to stand for 10 minutes. 100g butter, diced While lemon curd filling is cooling, grease a 24cm flan tin (with high sides) and 1 egg, beaten line with the pastry. Set aside. Measure meringue ingredients in readiness. FILLING Preheat oven on CircoTherm® Intensive to 180°C and place wire rack in shelf 3 tbspcornflour level 1. 150g caster sugar Zest of 2 lemons Fill pastry shell with lemon curd filling and cook for 10 minutes. While pie is shly squeezed lemon juice, strained cooking make the meringue. 250ml fre Juice of 1 orange, strained Place the egg whites into a large mixing bowl and whisk until soft peaks form. 175g butter, diced While the mixer is running, slowly add the sugar and then the cornflour. Keep 5 egg yolks whisking until the meringue is firm and stiff. 1 whole egg After the pie has cooked for 10 minutes spoon the meringue on top of the lemon curd, starting from the edges and working your way into the centre. Use MERINGUE a spatula to shape the meringue and ensure the meringue touches the pastry 5 egg whites shell. Alternatively, pipe on the meringue for a different effect. 250g caster sugar Reduce the oven temperature to 160°C. Return the pie to the oven and cook for 2 tsp cornflour 20 minutes. Allow to cool completely at room temperature before cutting. NOTE Lemon meringue pie is best eaten on the day it is made and kept at room temperature for serving. THE NEFF AUSTRALIA COOKBOOK DESSERTS