Lemon and kiwi Meringue pie recipe
Sugar paste (sugar pastry)
190 g sifted plain flour
60 g caster sugar
Pinch of salt
115 g butter or margarine
1 beaten medium egg
4 drops vanilla essence
50 grams uncooked rice or dried peas
Preheat your oven to 230c/450f gas mark 8
Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well into a paste. Next cover in cling film, and put in fridge for about 10 to 15 minutes to firm.
When ready take your paste out of fridge, and Grease a 24 cm round 2 to 3 cm deep oven proof dish, next roll out your paste, and fill up the dish sides and all, next fill with either uncooked rice or dry peas, now cook for around 6 to 8 Minutes. Now remove the peas or rice, and put dish to one side for a moment.
Ingredients for Filling
80 grams caster sugar for 25 grams butter or margarine 3 medium egg yolks 180 ml water 12 grams of corn – flour in water The juice and zest of two lemons 2 ripe skinned and finely chopped kiwi's 1 kiwi for garnish
(1) Fill a saucepan with 180 ml of water, and sugar, now wait until the sugar has dissolved, add the corn _ flour and stir until the mixture starts to thicken up, now add the fat, and lemon juice zest and egg yolks, whisk these ingredients well. If it does not thicken adjust with some more corn – flour, or if too thick add a little more water, then add kiwi's and mix together well.
(2) Next pour the mixture on top of your pastry, and spread evenly.
For Meringue topping
2 egg whites 100 grams of sugar
(3) Whisk egg yolks and sugar together by hand or in an electric mixture, when the mixture starts to form peaks that stand up when drawn upwards with a spoon, spoon or pipe it over the pie.
(4) slice up the remaining kiwi and use to decorate the top of pie.
Bake in oven at until light brown
Serves 4 people
Serving suggestions: serve with ice cream or cream