i wish i have oven to bake....
http://inawhiz.blogspot.com/2012/06/when-life-throws-you-lemon.html
When Life Throws You Lemons
...you 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 lemon1/2 teaspoon vanillaa 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 whites3 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.
And...
Enjoy enjoy enjoy!
Zue, missed having this with you today!
http://inawhiz.blogspot.com/2012/06/when-life-throws-you-lemon.html
When Life Throws You Lemons
...you 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 lemon1/2 teaspoon vanillaa 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 whites3 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.
And...
Enjoy enjoy enjoy!
Zue, missed having this with you today!
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