A different take on Lemon Meringue Pie made with luscious strawberries! The filling is like a strawberry curd - delicious!
Put flour, icing sugar mixture, butter and zest in a food processor until they resemble breadcrumbs.
Add yolk and 1 tablespoon of the water
Process again until pastry begins to come together into a ball.
If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball.
Knead briefly on a lightly floured work surface until smooth.
Shape into a flat disc. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick.
Press pastry into 24cm loose bottomed flan tin.
Trim edges and prick base using a fork. Line with baking paper and fill with dried beans, lentils or baking beads.
Bake in preheated oven 15 minutes or until lightly browned.
Remove paper and beans; return to oven.
Bake a further 5 minutes or until pastry is lightly golden brown all over base.
Allow to cool.
Thoroughly wash strawberries and remove stems. Place strawberries in a pot, cook and stir over medium heat until strawberries have broken down into a sauce.
Set aside and allow to cool.
Add 3/4 cup of sugar and the cornflour to strawberries.
Cook over medium/high heat until mixture boils and thickens.
Whisk the egg yolks.
Add about 1/3 of the hot strawberry mixture to the egg yolks, whisk to combine, then add this back to the remaining strawberry mixture in the saucepan, stirring all the while.
Continue stirring as you cook the mixture over medium heat for an additional two minutes.
Add the butter and lemon juice, stirring until butter is melted, then remove from heat. Pour filling into pie crust.
Whisk the egg whites til stiff.
Gradually add the cup of sugar in stages making sure it's all combined and not grainy.
Spread over strawberry filling, making sure the meringue is spread right to the edges so it doesn't "leak"
Bake in a 220 C oven for 15 mins or til browned ontop
Trending This Week