How To make Luscious Lemon Pie

LUSCIOUS LEMON TART

Only the flakiest crumbliest pastry….. tastes like nothing ever tasted before Pucker up baby #mytunes #flakeadd #goldenoldie for this delicious…
**LUSCIOUS LEMON TART**
Light , zingy bite of sunshine with crispy flaky buttery pastry

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RECIPE NO: 93 & counting…

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LUSCIOUS LEMON TART

SHORTCRUST PASTRY INGREDIENTS
180g Plain Flour
100g Cold Butter (Salted)
1 egg yolk
50g Icing sugar
2 Tablespoons cold water

FILLING
100g Caster Sugar
2 Tablespoons Cornflour
Juice of 2 large lemons
( approx100ml)
200ml Orange juice
(I used juice of one large orange then made up the rest with carton orange juice)
85g Butter (Diced)
3 egg Yolks + one full egg (whisked together )


PASTRY METHOD
Pre heat your oven to 180C and grease your 9” loose bottomed flan tin.
Put the flour and cold butter into a bowl and blend between you fingers, method I use is “ Show me the money” blend the butter and flour between your fingertips and as you do you flatten the butter into small pieces as it blends and disappears into the flour like breadcrumbs.
Add your icing sugar .
Make a well in the centre of your flour butter mix and add your egg yolk.
Sprinkle the cold water around the bowl and use a butter knife to blend in a criss cross pattern across the bowl to represent your mixing blade. I don’t use my hand until I can see the pastry come together in clumps, the colour changes too as the butter is mixed and egg yolk to a pale yellow.
Now’s the time to go in with your hand like a claw and mix the dough, keep your hand stiff as you move around the bowl and the pastry will come together in a clump. You can start a gentle knead with your hand still in the bowl to bring the dough together.
Pastry done … Ka-Boom!
Sprinkle some flour on your worktop and roll out you dough.
Now any normal person would let this pastry chill for 30minutes but then again I’m not normal. Roll out your dough immediately to fit your round 9” flan tin , using the rolling pin, roll up and down and move the pastry around, so up down and turn it around, so just think from 12 O’ clock to 6 O’ clock and twist the pastry each time so it doesn’t stick on your worktop.
Use the rolling pin as a guide to roll the pastry back on to the rolling pin so you can lift in place and cover the tin. I use a 9” loose bottomed flan tin. Prick the pastry base with a fork on the base and along the sides.
Now you can chill the pastry for 30minutes to an hour to settle so the pastry doesn’t shrink when baked.
Pre-heat your oven 180C while you’re waiting….
Bake the pastry case “blind” which means … place some tinfoil directly onto the flan tin to create a blanket of foil and weigh down with either ceramic beans or dry beans or even rice.
Bake for 15minutes, then take out of the oven remove the foil (be careful as the foil is hot and the beans are mobile!!!) and bake for another 5-8minutes until the pastry is pale golden and cooked. When the pastry case is completely cold, fill with your lemon filling.

LEMON MERINGUE PIE FILLING
Place your cornflour and caster sugar in a saucepan and give it a good blend to get out any lumps and bumps.
Slowly add in your lemon juice to blend along with your orange juice and set on a low heat to thicken. This will only take a few minutes on a medium heat.
Once the mixture comes to a slow boil and bubble this will activate the cornflour and your mixture will thicken.
Immediately take it off the heat and slowly plop your butter into the pot bit by bit melting into this delicious lemon soup!
Whisk your egg yolks and gradually add some of the hot lemon filling into your egg mix first to prevent a scrambled egg pie!( If you were to put the egg directly into the hot “lemon soup” the egg would immediately start to set and you will have little nibs of cooked egg floating in your meringue filling like scrambled egg… not on my watch!)


Now that you have mixed a little hot “lemon filling” into the egg mixture you can now slowly add all the egg mixture back to the rest of the lemon filling and bring it back to the heat to thicken up.
The lemon filling is too runny so the egg now needs to cook off and thicken up.
The meringue filling is done once it plip plops (that’s a real word!) off your spoon .
Turn off the heat and transfer the delicious lemon filling into your prepared pastry case and leave cool to set.
Once completely cool, store in the fridge for at least three hours before attempting to cut.
This tart must be kept chilled to ensure the filling remains firm enough to cut.

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Try this healthy, yummy Lemon Custard Pie! This is an easy, homemade dessert recipe that you will love! In this video Karen Breyer will show you step-by-step how to make a delicious, healthy Lemon Custard Pie!

If you are looking for new healthy dessert ideas you will love the Lemon Custard Pie! It is one of my favorite healthy desserts! This is an easy, no-bake, vegan Lemon Custard Pie recipe that a beginner cook can make. I think it is a no-fail lemon pie recipe that anyone can make. I think this Lemon Custard Pie will be one of your favorite dessert recipes that you will make over and over.

This Lemon Custard Pie is perfect for almost any occasion. Serve it to your family, a casual get-together and even to very important guests. They will all be so impressed and they will never know how easy this yummy dessert was to make! If you have never made a pie before, try this Lemon Custard Pie recipe and impress yourself! Watch this cooking video and make this easy, healthy Lemon Custard Pie recipe today!

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Recipe:

I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!

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