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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good. | 2. Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds. | 3. Cube butter and add to the processor, process until it resembles breadcrumbs. | 4. Add water; I usually add 1/2 cup of water (the moister the pastry the better the result). | 5. Process until it is a ball of pastry. | 6. Wrap in Glad Wrap and put in the fridge for 1 hour. | 7. Grease a 20cm pie dish. I usually rub with butter then dust with flour. | 8. Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it. | 9. The pastry will rise slightly. | 10. The remainder can be frozen. | 11. Line the greased pie dish bake for 15 minutes in oven set at 180°C. | 12. LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined. | 13. Add water, lemon juice and lemon rind. | 14. Cook until the liquid has thickened and is translucent. | 15. Remove from the heat. | 16. Stir in lightly beaten egg yolks until fully combined. | 17. Stir in butter until fully combined. | 18. {our the lemon filling into the already semi cook pastry. | 19. MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak. | 20. Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it. | 21. Add the lemon juice/white vinegar, cornflour and cream of tartar. | 22. Beat in until combined. | 23. Take a really large serving spoon and place spoonfuls on top of the lemon filling. | 24. Go around the pie doing this and a scoop for the middle. | 25. The oven should be preheated to 150°C, which I think is about 300°F. | 26. Bake for about 40 minutes. | 27. The secret is to turn the oven off, open the door slightly and let the pie cool in the oven. | 28. Hope that all makes sense. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	1 1/2	cups		-	-	-	-
self raising flour	3/4	cup		-	-	-	-
cornflour	1/3	cup		-	-	-	-
custard powder	1/3	cup		-	-	-	-
butter	185			15817.5	726.7725	494.2275	1332.0
sugar	1	tablespoon		402.99	100.79799999999999	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1/3 - 1/2	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cornflour	1/3	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
lemon	2		grated rind	2.5617	0.8233	0.0972	0.0265
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
egg yolk	3			54.74	0.6103	2.6962	4.5118
butter	1	tablespoon		15817.5	726.7725	494.2275	1332.0
egg white important	4			-	-	-	-
superfine sugar	1	cup		774.0	199.96	0.0	0.0
cornflour	3	teaspoons		-	-	-	-
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0
cream tartar	1	pinch		0.4838	0.1153	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.