Hairy Bikers' Homity Pie Dinner Recipes GoodtoKnow

Apple pie recipe

Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth. Beat in the egg yolks, lemon.

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Chill for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6. Fill the pastry case with a sheet of crumpled baking paper and baking beans and bake blind for 15 minutes on a baking tray. Remove the paper, press the pastry down gently and return to the oven to bake for 7-10 minutes until pale golden and crisp. Remove and cool.

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Step 4: Assemble and bake the pie. Preheat the oven to 190°C/170°C fan/gas mark 5. Spoon the lemon curd over the pastry base, spreading it evenly. Pipe or spread the meringue over the lemon curd, making sure to cover the edges and create some peaks. Bake for 15-20 minutes, until the meringue is lightly browned.

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Separate the egg yolks and whites and set aside. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter. In a small bowl, beat the egg yolks.

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Method. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin. To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles.

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How to make lemon meringue pie. 5:26 Baking. Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolute favourites. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base.

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Preheat the oven to 375°F (190°C) and adjust the rack to the lowest position. Blind bake the pie crust in a 9-inch dish at 375°F, then crimp or flute the edges. Reduce oven temperature to 350°F (177°C). Whisk egg yolks. In a saucepan, mix water, sugar, cornstarch, salt, lemon juice, and zest.

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Directions. Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C). To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.

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Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin. To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough.

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Pour the mixture back into the pan and stir over a medium heat to a thick custard. Remove from the heat and leave to cool slightly, then pour the custard into the baked pastry case. Chill until set. Step 6. Make the meringue. Heat the oven to 150°C/130°C fan/300°F/Gas 2.

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STEP 1. For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked. STEP 2. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.

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Remove from the oven and reduce the temperature to 150 degrees. For the meringue topping, whisk with an electric mixer in a large bowl until stiff then gradually whisk in half the sugar, very slowly, a spoon at a time. Add the vanilla extract and whisk in the remaining sugar. Stir the cooled lemon filling and pour into the pastry case.

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Beat the eggs with 100ml water and pour into a saucepan. Add the sugar, lemon zest, lemon juice and butter. Heat gently, stirring, until the butter has melted and the sugar dissolved. Strain through a sieve into the pastry case and carefully transfer to the oven. Bake for about 20 minutes until the filling is lightly set.

Lemon meringue pie recipes BBC Food

Learn from the best with Mary Berry's classic lemon meringue pie recipe, or try out the Hairy Bikers' deep-filled version. It's the contrast of the three textures in a lemon meringue pie that make.

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2 oz of unsalted butter, melted. 3 oz of white chocolate, melted. 4. Once the bases have set, pipe, spread or spoon the lemon curd on top and return to the fridge or freezer to set. 5. Preheat an oven to 190°C/gas mark 4½. To make the meringues, whisk the egg whites and vinegar in a stand mixer until stiff peaks form.