citrus meringue pie
serves 6-8
1 quantity of rich flan pastry For the meringue:
see page 8 3 egg whites
1 lemon 150g (5oz) caster sugar
2 oranges grated lime zest, to decorate
2 limes
65g (2
1
⁄2 oz) cornflour
50g (2oz) caster sugar
3 egg yolks
1 Roll out pastry on a lightly floured work surface and use to line a 23cm (9inch) fluted flan tin.
Prick the base with a fork and chill for 30 minutes. Preheat oven to 190°C/375°F/Gas 5.
2 Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes.
Remove the paper and beans and bake for a further 5 minutes. Meanwhile grate the rind from
the lemon and 1 orange and set aside. Halve the citrus fruits and squeeze the juice and make
up to 450ml (
3
⁄4 pint) with cold water.
3 Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water.
4 Place the citrus juice mixture in a saucepan with the lemon and orange rind and sugar and
bring to the boil. Remove the pan from the heat and allow to cool slightly. Beat in the cornflour
mixture, return to the heat and heat gently, stirring constantly, until thickened. Beat in the egg
yolks and pour into the pastry case.
5 To make the meringue, place the egg whites in the bowl and using the whisk on speed 12,
whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.
6 Spoon the meringue over the citrus filling. Bake for 5-10 minutes or until golden. Serve warm
or cold.
pavlova
serves 6-8
4 egg whites 300ml (
1
⁄2
pint) double cream
225g (8oz) caster sugar 450g (1lb) fresh soft fruits
5ml (1tsp) cornflour eg strawberries, raspberries or
5ml (1tsp) white wine vinegar peaches, plums and pineapple sliced
2.5ml (
1
⁄2 tsp) vanilla essence
1 Preheat the oven to 130°C/250°F/Gas
1
⁄2. Line a baking sheet with baking parchment paper
and draw a 23cm (9inch) round circle.
2 Place the egg whites in the bowl. Using the whisk at speed 12, whisk the egg whites, until
stiff. Gradually add the sugar, a few spoonfuls at a time, whisking well after each addition until
stiff and glossy.
3 Mix the corn flour, vinegar and vanilla essence together and fold in using a metal spoon.
Spoon the meringue onto the prepared baking sheet to fill the circle, making a large shallow
well in the centre.
4 Bake for 1
1
⁄2 hours or until dry but still a little soft in the centre. Switch off the oven and leave
the meringue to cool in the oven for a least 3 hours. Transfer to wire rack to cool.
5 Using the Whisk on speed 12, whip the cream until it forms soft peaks. Fill the centre of the
meringue with whipped cream and pile the fruits on top.
PATISSIER MX270 SERIES & KM270 SERIES
recipes
9
