Meringue Girls Cookbook by Alex Hoffler

Author:Alex Hoffler
Language: eng
Format: epub
ISBN: 9781448181544
Publisher: Random House

This zingy variation on the classic lemon meringue pie includes a touch of lemongrass. You can easily adapt the recipe to make any citrus meringue pie – try it with pink grapefruits, limes, Seville oranges or blood oranges, using 400ml of freshly squeezed juice. You can make your own sweet shortcrust pastry or buy ready-made.

SERVES 8

FOR THE SWEET SHORTCRUST PASTRY:

225g plain flour

25g icing sugar

Pinch of salt

150g chilled butter, cut into cubes

1 egg yolk

3 tbsp iced water

A little beaten egg and water, for the egg wash

FOR THE FILLING AND TOPPING:

600g of Lemongrass and Chilli Curd (see here), or use good-quality shop-bought lemon curd and add 1 tsp of lemongrass paste and a pinch of chilli flakes

½ batch of uncooked Italian Meringue mixture (see here)

Preheat the oven to 200°C/gas 6.

For the pastry, sift the flour, sugar and salt into a large bowl and then, using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

Mix the egg yolk with the cold water.

Using a knife, stir the yolky water through the flour and butter mixture until you have a dough. Knead quickly and gently until smooth, then shape into a flat disc, wrap in cling film and chill for 30 minutes. (You can use a food processor, but be careful not to over-process the dough and make it chewy.)

On a lightly floured work surface, roll out the pastry and then line a 25cm loose-bottomed tart tin with the pastry, letting any excess hang over the sides. Prick the pastry lightly with a fork, then line with baking paper, fill with rice or baking beans to weight the paper down and place on a baking sheet.

Bake the pastry ‘blind’ for 12 minutes. Then remove and discard the baking paper, brush the bottom of the tart with the egg wash and return to the oven for another 8–10 minutes until the pastry is cooked and slightly golden. Turn the oven down to 180°C.

Make the Lemongrass and Chilli Curd (see here) or use shop-bought. Fill your cooked tart base and bake for 15 minutes until the curd is set. Allow to cool in the tin on a wire rack.

Make your Italian Meringue (see here).

Spoon the stiff meringue over the top, starting in the middle and swirling into peaks.

Flash under a hot grill or toast the tips until golden with a blowtorch.

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