LEARNING INTENTION:
We are learning to accurately measure ingredients
We are learning to blind bake pastry.
SUCCESS CRITERIA:
We can accurately measure ingredients.
We can blind bake pastry.
We are learning to accurately measure ingredients
We are learning to blind bake pastry.
SUCCESS CRITERIA:
We can accurately measure ingredients.
We can blind bake pastry.
MINI LEMON MERINGUE PIES
Shortcrust Pastry
45g unsalted butter
60g plain flour
Pinch of salt
15ml water
Tart Filling
Zest and juice of two lemons
50g butter
110g caster sugar
2 whole eggs
2 egg yolks
Meringue
2 egg whites
100g sugar
METHOD
Preheat oven to 200 degrees. Sift flour and salt onto workbench. Chop buter into smallish pieces and toss lightly in flour. Lightly rub with finger tips to combine partly. Make a well in centre and pour in water. Using a pastry scraper, work water into flour until you have a very rough heap of buttery lumps of dough. Using the heel of your hand, quickly smear pastry away from your across the workbench. It will combine lightly. Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic film and refrigerate for 20-30 minutes.
Put the zest, juice, butter and 110g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl.
Roll out the shortcrust pastry on a lightly floured surface to 3 mm thick. Cut out pie bases and place into tins. Blind bake in the oven for 10 minutes at 200 then remove weights and bake for another 5 at 180. Allow to cool then spoon in the filling.
Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
45g unsalted butter
60g plain flour
Pinch of salt
15ml water
Tart Filling
Zest and juice of two lemons
50g butter
110g caster sugar
2 whole eggs
2 egg yolks
Meringue
2 egg whites
100g sugar
METHOD
Preheat oven to 200 degrees. Sift flour and salt onto workbench. Chop buter into smallish pieces and toss lightly in flour. Lightly rub with finger tips to combine partly. Make a well in centre and pour in water. Using a pastry scraper, work water into flour until you have a very rough heap of buttery lumps of dough. Using the heel of your hand, quickly smear pastry away from your across the workbench. It will combine lightly. Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic film and refrigerate for 20-30 minutes.
Put the zest, juice, butter and 110g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl.
Roll out the shortcrust pastry on a lightly floured surface to 3 mm thick. Cut out pie bases and place into tins. Blind bake in the oven for 10 minutes at 200 then remove weights and bake for another 5 at 180. Allow to cool then spoon in the filling.
Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.