Lemon Meringue Pie

I went halves in a hogget with my sister, when the farmer dropped it off he gave us a dozen duck eggs each. Straight away I knew she wouldn't want them and sure enough when she came to pick up her half a sheep I heard, "I don't want duck eggs!". So I'm finding things to use them in.

I had made Lemon meringue pie before , so I gave it another whirl. This recipe is the easiest bits and pieces of a few recipes I found, the pastry base is the only part I kept from the last time I made it. I've left the recipe as normal chook eggs, I used duck yolk for the pastry and 3 duck eggs for the rest. It tastes so bloody good, too good, I can't see it lasting long.

I had some left over pastry so me and Izzy made some tarts, just for fun.
Apricot jam, coconut and choc chips. Very sweet!!

 Lemon Meringue Pie

Pastry (if you can't be bothered use a pre made base)

 

250 gr flour

1/4 cup icing sugar

150 gr cold butter chopped

1 tsp lemon zest

1 egg yolk

1-2 Tblsp iced water

Process flour, icing sugar, butter and zest until it resembles breadcrumbs. Add egg yolk and 1 tablespoon of the water and process again until the pastry comes together. Add more water if needed. Knead until smooth and shape into a flat disc, wrap in cling wrap and refridgerate for 30 minutes.

Preheat oven to 200. Roll out pastry until 3mm thick and press into a 24 cm pie dish. Prick the base using a fork, line with baking paper and fill with dry beans or rice. Bake for 15 minutes, then remove paper and rice and bake a further 5 minutes or until pastry is golden brown. Let cool.

Lemon filling

1 cup sugar

1 1/2 Tbsp flour

2 Tbsp corn flour

1/4 tsp salt

1 1/2 cups water

Zest and juice of 2 lemons

30 gr butter 

4 egg yolks, beaten

In a medium saucepan, whisk together the sugar, flour, cornflour, and salt. Stir in water, lemon juice and lemon rind. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in half a cup of the hot sugar and flour mix. Whisk the egg yolk mix back into the saucepan, bring to the boil and continue to cook while stirring constantly until thick. Remove from the heat and pour filling into pastry shell.

Meringue

4 egg whites

 1/2 cup caster sugar

Beat whites until foamy. Add sugar gradually until stiff peaks form. Spread meringue over pie, sealing the edges with white at the edges.

Bake pie for 10 minutes, or until meringue is golden brown.

Try stopping at one piece!!!!