Wednesday, June 6, 2012

When Life Throws You Lemons make Lemon Meringue Pie!

I love lemons and I don't really mind if life throws me a lot of them continuously . They are expensive here and  having them in my kitchen makes me feel rich and regal somehow.

The yellow fruit was going at 40sen each at Carrefour the other day and I bought a plasticful! There is a story behind my love for lemons, yes there's always a story with me.;o). When I was expecting my second child, I needed to have the scent of a lemon close to my nose. If I could not get hold of the real fruit, I would settle for the scented lemon soap. I would have it in my handbag and constantly in my hand when I was in the delivery room. It allowed me to focus and calmed me down nicely. So from then on I was hooked.

I  made this pie twice already this week in anticipation of Zue's visit actually. But she could not make it since I don't drive that far out to her sis' place. Sorry Zue, maybe next time k.

So here's the recipe.

Lemon Meringue Pie

The crust (A recipe inspired by my kemalasan maksima)

2 cups all-purpose flour
1 Tablespoon castor sugar
1/2 teaspoon salt of rock salt
2 tablespoons of cold milk mixed with 1/2 cup of canola oli.

You need to whisk together the dry ingredients in a small bowl. In another bowl, mix the oil and milk and beat till frothy. Then add the wet ingredients slowly to the dry ingredients and knead until a ball of dough is formed. It should be soft. Press the dough onto your pie mould. This would spread perfectly onto an 8 inch pie mould. And pop it into your oven 180 degree Celsius until the crust turn light yellowish.

The Lemon Custard. (I tweaked from Yanie's Lemon Bars recipe)

1/2 cup sugar
4 tablespoons all-purpose flour
2 large egg yolks (keep the whites for the meringue)
Zest from 1 lemon and Juice from 1 lemon
1/2 teaspoon vanilla
a pinch of salt
Mix all the dry ingredients together then add the the yolks and the zest and mix well. When the pie crust is ready turn the oven to 150 degrees Celsius and  pour the custard onto it and bake till it does not jiggle in the centre. When the custard is baking in the oven, prepare the meringue.
The Meringue

2 of the remaining egg whites
3 Tablespoon castor sugar,
1/2 tablespoon cornflour,
1/2 teaspoon vanilla

Beat the egg whites till frothy and put in the castor sugar and the rest of the ingredients and continue beating  till the meringue forms a stiff peak. When the custard is ready just spoon the meringue onto it in any way you like, piped or spooned, and bake with the top heat at 150 Celsius till the meringue is golden brown.


Enjoy enjoy enjoy!
Zue, missed having this with you today!

8 treats:

PatinPasta said...

Kak Wiz,
Haish.. sempat lagi buat pie tu. Nak kena cubit ni! Mana tali ni, nak ikat sikit Kak Wiz kat katil.. duduk diam2. :D

The pie looks sungguh ohhhh yummeh! Tu resipi crust yang low calorie hari tu kan? Saya dah kenal resipi tu sebab saya selalu guna, thanks to you ;)

zue said... sweet, do you still have that pie? cos we are still here!and guess what we have both cars but you know, me, being me, so scared to drive in KL, actually there's nothing wrong with the car, we just, mysteriously, lost the key!so, i couldn't go anywhere until my husband came back in the evening.camana ek? nak jugak jumpa you ni.....

KG said...

sedapkan the topping tak rasa telorq!

Wiz said...

Aida- Nak ikat saya? you cannot catchsh me you cannot catchsh me hehehe. Yes it is the same pie crust and I am so proud that the ciptaan kemalasan tu makes a perfect pie crust everytime minus the calories kan Aida and it uses so little and takes the least of time. I have been doing pie everyday cuma inti jer lain.

Wiz said...

Zue- Ada lagi but you have to hurry sebab it is going fast. I did it malam kelmarin tapi tak sempat nak esok dah habis. Tak sangka my husband suka selalu dia tak suka masam2 ni. So did it again yesterday evening. The kids haven't had desserts for lunch yet so ada lagi. Hari ni I byk kat Bangi la Zue, stocking up on things. Apa2 you give me a call k.

Wiz said...

I think I tweaked too much from your recipe la Yanie so I dont think it is as nice as yours kut hehe. My pie dish was small so the first time I did the custard I found that it is too mch for my pie dish and I malas nak buat crust dia lagi. So the 2nd time I buat I kurangkan the eggs and the lemon juice and anyway kalau buat meringue lemon pie ni memang guna egg yolks jer with the white used as meringue so pandai2 sniri ler mem begakan resepi. Thanks for the resepi by the way.

M-O-M said...

hmmm x sabo nak balik opis to dive in....kecur dah air liur

Wiz said...

Dian- Sempat lagi tu komen kat sini. Dive in jer sekarang. Tapi tart tu tk cukup brgnya tu. Patut the meringue tu lagi tebal, tapi dah malam hari dan malas nak kluar beli telur lagi. Hope the taste is still there. Thanks for your time and tips just now. Appreciate it.