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BABY LEMON MERINGUE PIES

BABY LEMON MERINGUE PIES

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Ingredients

Pastry
300 grams plain flour
150 grams unsalted butter cut into cubes
80 grams icing sugar
20 millilitres Milk
500 grams rice
Filling
5 Egg Yolks
140 grams Caster Sugar
1 lemon juice & zest only, zest finely chopped
1 teaspoon vanilla
220 millilitres thickened cream
Meringue
5 eggs egg whites
120 grams Caster Sugar
  • Medium

Ingredients

  • Pastry

  • Filling

  • Meringue

Directions

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Who can’t resist this as a dessert or afternoon tea? The stickiness from the meringue and the zesty lemon hit from the filling.

Notes:

  • You will need baking paper for this recipe.
  • Allow a couple of hours to make these. The time is required for cooling the pies between cooking stages.

Pastry

  1. Sift flour into a bowl along with the icing sugar. Add butter and using your finger tips rub the flour and butter together until it begins to resemble bread crumb. Add milk and continue to rub together until it forms a smooth dough
  2. If the dough is too wet add a little flour
  3. Leave the dough in a cool place to rest for 15 minutes
  4. Spray a muffin pan with a non stick spray ready for the pastry
  5. Lay a large sheet of baking paper down on a bench and place half the dough on top and flatten with hand. Lay another sheet of paper on top and use a rolling pin to roll out the dough until about 4mm thick
  6. Cut the pastry with a pastry cutter or scone cutter and fill muffin tray, press down the pastry and ensure it comes to the top of each hole. Use excess pastry to patch up any parts with holes
  7. Repeat process until pastry is used up to make 8 pies cases
  8. Pre Heat oven to 170 degrees Celsius/ 310 Fahrenheit
  9. Fill each pastry cup with baking paper and fill with rice. This is called blind baking and stops the pastry from collapsing and rising
  10. Cook for 12 minutes and remove from oven. Let it stand for 10 minutes before removing rice and paper. Keep the rice for the next time you need to blind bake

Filling

  1. In a bowl add egg yolks and sugar. Keep egg whites for meringue.
  2. Whisk the egg yolk until sugar is dissolved Add vanilla, lemon rind and juice and whisk for 30 seconds.
  3. Add cream and whisk gently to mix all ingredients.
  4. Pour mix evenly into pastry shells leaving 3 mm from the top of pastry top and bake in oven for 14 minutes. The mix may still look a little soft when taking out of the oven. Place in fridge for half and hour to set. Remove from muffin tray and place onto a flat baking tray

Meringue

  1. Turn oven up to 200 degrees Celsius/ 390 Fahrenheit
  2. In a clean bowl add the egg whites and using an electric beater begins to whip the whites. As they being to whiten slowly add sugar and continue to whisk until the mixture begins to form peaks.
  3. Place the mixture into a piping bag with a straight nozzle and pipe meringue onto pies.
  4. If you don’t have a piping bag spoon the mixture onto pies
  5. Place in oven for 5 minutes to brown meringue. It may be required to rotate tray every now and then to form an even colouring onto pies
  6. Remove from oven and place in fridge to cool. These will be ready to eat when cold.

Bas Van Uyen

Born in Holland in 1974 into a wholesome food loving family Bas migrated to Australia in 1981. Completing his apprenticeship in Commercial Cookery in 1992, Bas has worked at some of Melbourne’s finest five star Hotels and Restaurants. During this time he has won various awards including a gold medal in the Australasian Salon Culinaire.

In 1998 Bas took on the role of Group Executive Chef / Operations Manager with Black Tie Catering, and most recently has held the role of Group Executive Chef with Rivers Administration. In his role of Group Executive Chef Bas was responsible in managing 15 well known restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise vessels in Melbourne and Queensland.

Bas is currently an industry advisor to major Hospitality training institutions in Melbourne and has held a position on the Restaurant Catering Victoria Board for a number of years. His role with Sodexo will include developing and implementing menu offers for all sectors including the aged care and seniors offer, training and developing staff and ensuring compliance with food safety programs and HACCP.

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