Monday, 9 June 2014

Better with BRITA - Lemon Meringue Pie

Well where has that last month gone? It seems like only yesterday I nervously pressed "Publish" on my first ever giveaway as part of the Better with BRITA campaign. Happily people did actually chose to enter and I am please to announce that the winner was Merlinda who writes over on Glimmer of Hope - Well done Merlinda!

As I have mentioned before BRITA believes that you should not have to compromise when it comes to making recipes that use water as a key ingredient. In recognition of this, they, along with Delicious magazine, have launched the Better with BRITA competition to award three individuals the chance to showcase and sell their produce at The Big Feastival running from the 29th August - 1st September 2014.

An expert judging panel will decide on a shortlist of people to come to London to make their produce for the judges. Of these shortlisted people, three will then be chosen for an experience of a lifetime selling their creations at The Big Feastival.

The closing date for entries is not until the 30th June 2014 so you have plenty of time to upload your recipe with a photo of the finished product and your background story to the Better with BRITA competition page.

It's only fair that I share with you some ideas of recipes that you could submit - here is the Ham & Pea soup that I have submitted for my entry (feel free to vote-you have one vote a day to use!)

If you have sweeter tendencies how about giving this Lemon Meringue Pie a try that I made last weekend?

Lemon Meringue Pie - Serves 6-8 (or 2, don't judge me)

For the pastry (if not using premade sweet pastry)



150g plain flour
35g icing sugar
85g cold butter, cut into cubes
1/2 egg yolk beaten
zest of 1/2 lemon
1.5 tbsp. milk



 For the lemon filling & meringue


Filling
3 tbsp cornflour
300ml cold BRITA filtered water
6 tbs caster sugar
zest and juice of 2 lemons
2 egg yolks

Meringue
2 egg whites
125 g caster sugar

Put the butter and flour into a large mixing bowl and gently rub together until it resembles fine breadcrumbs. Add all the other ingredients and mix together until it forms a ball of dough. Wrap in cling film and re-fridgerate for 30 minutes.

Pre-heat your oven to 180 C. Grease your loose bottomed (ooh-err) 8" flan case.

Take your pastry from the fridge and roll out to an approximate 5mm thickness, placing gently into your flan case, trim any excess dough and use the offcuts to cover any cracks or holes. Bake blind for 15 minutes.



While the case is baking mix the cornflour & a little filtered water in a small bowl to make a thin paste. Pour the rest of the water into a large saucepan and add the sugar, lemon zest & juice. Heat gently until the sugar dissolves then bring to the boil, stirring constantly. Once boiling turn the heat down to a simmer and add the cornflour paste, it should thicken immediately. Cook over a low heat for 3 minutes and remove from the heat. After 5 minutes add the egg yolks & whisk them vigorously into the sauce. Allow this to cool for a further 25 minutes.

Take the flan case out of the oven, removing any baking beads/ rice & greaseproof paper. Turn the oven down to 150C.

In a clean, dry bowl whisk the egg white into stiff peaks, slowly add the remaining sugar a few spoonfuls at a time, whisking in between. Once all the sugar has been combined with the egg whites you should have a thick meringue mix.

Pour the cooled lemon mix carefully into your pastry case.


 Carefully spoon the meringue over your pie, gently spreading it over the top.


Bake for 25 minutes until the top is lightly brown in colour but not burnt! Leave to cool so that the lemon layer can set, before serving with cream, ice-cream or both.


To get more information on the judging panel and to upload your application or vote for your favourite entry, head over to the Better with BRITA competition page


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