Today we celebrated my older son, Greg’s, 14th birthday. For this prestigious event, I made a chocolate cake and decorated it as a dry river bed with a slight difference. The river is the condensed milk river that you’ll find in Chocolate land. You see, the cake was to serve a dual purpose, one to celebrate Greg’s birthday, and two, to be photographed for purposes of Book 4: Sir Chocolate and the condensed milk river story and cookbook. I previously blogged the beginning part of this tale, entitled The marzipan witch and the golden swans. If you missed it you can read it here https://robbiesinspiration.wordpress.com/2017/01/15/swan-writephoto-the-marzipan-witch-and-the-golden-swans/. Needless to say, Greg was not delighted. To make it up to him, I also made him a baked lemon meringue pie.
This lemon meringue pie is a proper baked pie and is really quite lemony and delicious.
240 grams cake flour;
120 grams unsalted butter;
1/4 teaspoon salt; and
60 ml cold water.
45 ml cornflour;
125 ml cold water;
Juice and zest of two medium sized lemons;
120 grams white sugar;
2 egg yolks, beaten;
90 grams castor sugar; and
White of the 2 eggs.
Sift the flour and salt into a bowl. Using your finger tips, rub the butter (cut into cubes) into the flour until fine crumbs form. Add the cold water and knead the dough into a ball. Place in the refrigerator for 30 minutes.
Once firm, roll the pastry into a round shape that is large enough to cover the bottom and sides of a pie dish. Cut away the extra dough (I use scissors to do this). Blind bake [cover the inside of the pie dish with wax paper covered in baking beans] in the over, on a temperature of 230 degrees Celsius, for 15 minutes. Remove the wax paper and beans and return to the over for a further 5 minutes. Turn the over down to 180 degrees Celsius.
Mix the cornflour into the cold water and add the lemon zest and the lemon juice. Bring slowly to the boil on the stove, stirring continuously. Remove the mixture from the heat and beat in the sugar. Allow to cool.
Whisk the egg whites until they are stiff and then beat in 1/2 of the castor sugar. Once the mixture is smooth and glossy fold in the rest of the sugar.
Mix the beaten egg yolks into the lemon mixture and pour into the pie dish. Cover the lemon mixture with the meringue mixture. Use a fork to make swirls in the meringue.
Bake the pie in the over for 50 to 55 minutes until the meringue is golden brown. Turn off the oven and leave the pie to cool down in the oven to prevent cracking.
The lemon meringue pie was very successful and not a single bite remained after tea.
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