Who doesnt love Lemon Meringue Pie, it was always my Dad's favourite. Sadly Dad passed away in 2013, so it is with fond memories I bake his favourite Dessert. and use it to inspire our new Candle Flavour
"I has to be lemony and not too sweet" - I can almost hear him coaching me....
Lemon Meringue Pie
Dad’s Lemon Meringue Pie
( was my Dad’s favourite and requested often, the meringue stabiliser in a new addition as it didn’t used to last long enough for meringue to ooze)
Shortbread Pastry Crust
1 1/2 cups flour, 1/2c Rice Flour, 7 ounces (14 tablespoons) cold unsalted butter, cut into small squares, 1 large egg, lightly beaten, 2 tablespoons granulated sugar, 1 tablespoon chilled heavy cream, 2 teaspoons fresh lemon juice, 1 teaspoon salt
In a Thermomix or Food Processor combine flours, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps. Turn the dough out onto a counter and gather it together. Mould Dough into pie tin and refrigerate for 20 mins. Then place into oven being careful not to overcook prior to filling being added. Pale gold just a touch of colour.
.To make the Lemon Filling: In a medium sized saucepan stir together 1 1/3 cup Sugar and 1/3 cup cornflour
Slowly stir in 2/3 cup Milk, 1/2 cup Water and 2/3 cup Fresh Squeezed Lemon Juice to prevent lumps.Add 1 tablespoon Lemon Zest and 1/4 tsp Citric acid ( for added zing) and cook over medium-high heat until mixture comes to a boil and starts to thicken.In a small bowl whisk together 5 whole Egg Yolks.
Slowly whisk in cooked lemon mixture 1/4 cup at a time until 1 cup of mixture has been added. Add egg yolk mixture back into lemon mixture and return to simmer.
Cook for an additional 1-2 minutes until thickened.
Remove from heat and stir in 2 tablespoons Butter.
Pour lemon mixture into baked pie crust.To
make a weep free Meringue topping: Preheat oven to 160 degrees.
In a small saucepan add 1 tsp Cornflour and 1 tablespoon Sugar, mix until well combined.
Slowly stir in 1/3 cup Water to form a thick mixture.
Cook over medium heat and bring to a boil.
Cook for 20 seconds once boiling. Set aside and allow mixture to cool.
Beat together 5 whole Egg Whites, 1 teaspoon Vanilla and 1/4 teaspoon Cream Of Tartar until soft peaks form.While beating add 1/2 cup Sugar until stiff peaks form and mixture is glossy. mix in 1 heaped teasspoon at a time of the cooked cornflour mixture on low speed until well incorporated.Mixture should hold stiff peaks when finished. lemon filling with meringue and make sure to anchor meringue into edge of pie crust to prevent shrinking. Use the back of a spoon to form peaks all across meringue.
Place in a 180 degree preheated oven for 18-25 minutes until lightly brown on top.
Serve warm or refrigerate until required.
Inspired by our favourite Lemon Meringue Pie recipe, I have developed a flavour for our new range of 'Burn Me' Soy Wax Candles.... Let me tell you, It smells good enough to eat, and Just like Lemon Meringue Pie. They say that smelling food for extended periods makes you less likely to eat........ so these could also be my new Diet trick..... if only I could stop Baking..... ( I'll keep you posted)