Ingredients
-
100g plain flour
-
50g butter
-
1 tbsp icing sugar
-
1 lemon zest
-
1 egg yolk
-
1 tbsp waterif necessary
-
Filling
-
15g corn flour
-
90ml water
-
1 lemonjuice and grated zest
-
50g caster sugar
-
1 egg yolk
-
Topping
-
1 egg white
-
45g caster sugar
Ingredients
| 100g plain flour | |
| 50g butter | |
| 1 tbsp icing sugar | |
| 1 lemon zest | |
| 1 egg yolk | |
| 1 tbsp water | |
Filling |
|
| 15g corn flour | |
| 90ml water | |
| 1 lemon | |
| 50g caster sugar | |
| 1 egg yolk | |
Topping |
|
| 1 egg white | |
| 45g caster sugar | |
Steps
|
1
|
Preheat oven on CONVECTION 210 C with the wire rack in the lower position. Rub butter into flour until it resembles breadcrumbs. Stir in sugar and lemon zest. |
|
2
|
Add egg and enough water (if necessary) so that when the mixture is lightly kneaded it forms a firm, smooth dough. |
|
3
|
Roll pastry out to 5mm thick and cut out circles with a 68mm cutter. Place rounds into the greased mini muffin tin. Prick bases with a folk and bake blind for 10 mins. (You can use mini muffin cases to hold the beans when baking blind.) After 10 mins remove the beans and bake for a further 6 mins, or until golden. |
|
4
|
Place corn flour, water, lemon juice and zest into a jug. Place on base of oven and heat on HIGH MICROWAVE for 1 min or until smooth, glossy and thickened. |
|
5
|
Add the sugar. Cool slightly. Add the egg yolk. Mix well. Use a teaspoon to place lemon mixture into pastry cases. |
|
6
|
Preheat oven on CONVECTION 150 C. Whisk egg until stiff. Add sugar gradually, whisking after each addition. |
|
7
|
Pipe meringue onto lemon filling and place in oven. Cook on CONVECTION 150 C for 20 mins. |
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