Tag Archives: egg

Nigella Lawson French cake – Gateau Breton

26 May

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Many, many moons ago, when I was an unfortunate-looking teenager, my dad went on a holiday to France. My envy was palpable – growing up in a run-of-the-mill Sydney suburb all one ever heard about France was the chicness of the population, the deliciousness of the food and the classic style of the clothing. Continue reading

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How to make lemon meringue pie – a recipe

1 Aug

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A confession before we continue: I did not make this luscious looking creation. Rather, The Hungry Dad and Miss7 whipped it up for a family lunch at my mum’s house recently. I’m lucky – I married a man who is a great cook and our first born also loves cooking (especially desserts!).

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They chose this recipe from my ever-present copy of Australian Women’s Weekly ‘Bake.’

It is no exaggeration to say this pie was the hit of the lunch – everyone was full of compliments for my hubby and daughter. So proud!

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GATHER:

½ cup cornflour

1 cup caster sugar

½ cup lemon juice

1 ¼ cups water

2 teaspoons finely grated lemon rind

60g butter, diced

3 eggs, separated

½ cup caster sugar, extra

pastry

1 ½ cups plain flour

1 tablespoon icing sugar

140g cold butter, diced

1 egg yolk

Approx 2 tablespoons iced water

LET’S GET TO IT:

Make pastry:

Process flour, icing sugar and butter until crumbly. Add yolk and enough iced water to process until it all comes together. Knead dough on floured surface until smooth. Wrap in plastic wrap and put in fridge for 30 mins.

Tart:

Grease 24cm round loose-bottomed fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Carefully ease into pan, using rolling pin as guide. Gently press into base and sides, trim edges, then place in fridge for 30 mins.

Preheat oven to 220C.

Place dough-lined tin on oven tray and line with baking paper, fill with baking weights and bake for 10 minutes. Remove weights and paper and bake another 10 minutes. Cool, turn oven off.

Combine cornflour and sugar in medium pan and slowly stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens.

Reduce heat and simmer while stirring for one minute.

Remove from heat and stir in rind, butter and yolks. Allow to cool.

Spread filling into case and bake preheat oven to 220C.

Beat egg whites in bowl of electric mixer until soft peaks form and gradually add extra sugar, beating until sugar dissolves (it shouldn’t feel grainy).

Spread meringue mixture on top of tart and bake for 2 minutes / until golden.

Serve cold with cream or ice cream.

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