Cranberry and lemon meringue pies

Cranberry and lemon meringue pies

By

Fruity filling inside a crisp pastry shell with melt-in-the-mouth meringue topping, makes a sensational finale to a Christmas menu.

The ingredient of Cranberry and lemon meringue pies

  1. 150g frozen cranberries
  2. 270g caster sugar
  3. 25g cornflour
  4. Zest and juice of 1 lemon
  5. 30g unsalted butter, chopped
  6. 2 eggs, separated, plus 1 extra eggwhite
  7. 11/2 cups (225g) plain flour
  8. 2 tablespoons icing sugar
  9. 100g chilled unsalted butter, chopped
  10. 1 egg

The instruction how to make Cranberry and lemon meringue pies

  1. Grease six 10cm loose-bottomed tart pans. For pastry, process flour, sugar and butter in a food processor until the mixture resembles fine crumbs. Add egg and 2 tablespoons chilled water. Process until pastry comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes. Divide pastry into 6 portions and roll each into a ball. Roll out pastry portions on a lightly floured board and use to line pans. Chill for 30 minutes.
  2. Meanwhile: place berries, 100g sugar and 1/4 cup (60ml) water in a pan over low heat and stir until sugar dissolves. Cook, stirring occasionally, for 20 minutes or until all the liquid is absorbed.
  3. Preheat oven to 180u00b0C. Line tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights or rice. Bake for 5 minutes or until golden. Cool.
  4. Meanwhile: place 50g sugar and 200ml water in a pan. Remove 1 tablespoon water and stir to a paste with cornflour. Place pan over low heat and stir to dissolve sugar, then add zest, juice and cornflour paste. Simmer for 2 minutes, then remove from heat and whisk in butter and yolks. Cool.
  5. Turn oven to 190u00b0C. Using electric beaters, whisk the 3 eggwhites and a pinch of salt to stiff peaks. Gradually whisk in remaining 120g sugar, then beat until glossy. Place tarts on a baking tray, fill with lemon mixture, then top with a spoonful of cranberry mixture. Place meringue in a piping bag with a large star nozzle, then use to top tarts. Turn oven to 170u00b0C. Bake for 5-6 minutes until meringue is tinged golden. Cool tarts slightly before removing from pans, then serve warm or at room temperature.

Nutritions of Cranberry and lemon meringue pies

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like