Читать книгу Love at First Bite - M & R Horton Holland - Страница 28

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2 x 10cm heart shaped tins (or any shape tin with a loose base that holds approx 1/2 cup liquid)

butter for greasing tin

1 sheet of frozen sweet shortcrust pastry (thawed)

1 cup raw rice or ceramic baking balls (for blind baking)

3 eggs

2 tbs lemon juice (freshly squeezed)

1 tsp grated lemon zest

1/4 cup thickened cream

1/4 cup caster sugar

3 tbs caster sugar (extra)

pinch cream of tartar

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Lemon Meringue Pie

Preheat oven to 180ºC (160ºC fan-forced).

Grease two heart shaped tins with butter. Cut the thawed shortcrust pastry sheet into two pieces (one for each tin). Press one piece of pastry into each tin, tucking into the edges and sides. Trim any excess pastry (allowing a small amount to overhang the outside edges as the pastry will shrink during cooking). Place the pastry tins in the freezer for 10 minutes (until re-frozen).