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You really are missing something fabulous if you don't have meat pies Bakerman, it's surely what pastry was invented for. You've obviously never had a real cornish pasty which surely must be the finest pie ever created, so you are welcome to all of your sweet pies which no doubt are very nice, but for me it has to be savoury, and preferably meaty.
Of course they are pies, technically or otherwise. But if you intend on giving me a hard time about it, I'll agree that they are soups or salads or canapes .
There's a desert , a pudding called Summer Fruits where the outside shell is made from slices of bread so I'm thinking that might really be a really really massive fruity sandwich.
There's a desert , a pudding called Summer Fruits where the outside shell is made from slices of bread so I'm thinking that might really be a really really massive fruity sandwich.
It is with some trepidation that I post it. I have a feeling somebody is going to give me a hard time and demand that I define exactly what a lemon is. I can just hear it now, "Mr Bakerman what citation do you have to prove that your so-called lemons are the real thing" It will be followed by an article from The Guardian claiming that real lemons, true lemons, are only grown in Cyprus or some such place. Thus, those yellow citrus fruits grown in America are not actually real lemons.
Sorry for the rant, Galty upset me to no end with his nonsense.
well here goes:
Follow directions for my blind baked single crust, pie crust (above)
Pre-heat oven to 350 F. (175 C.)
Make meringue 1st and set aside (not in refrigerator)
3 large egg whites, must be at room temp.
3/4 tsp cream of tartar
6 TBLSP of sugar
1/2 tsp of pure vanilla
***Ultra important*** All utensils must be squeeky clean. The egg whites can not have even a hint of yolk.
The egg beaters must be squeeky clean. Never let your egg whites come in contact with any plastic. Especially not the folding spatula. ***
Put egg whites, cream of tartar, sugar and vanilla into a stainless steel, or large china bowl (never plastic).
Using an electric mixer, slowly build up speed until stiff peaks form. Set aside.
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2 cups water
6 TBLSP of corn starch
1/3 cup of freshly squeezed lemon juice (need to be ripe and soft)
1 cup + 1 TBLSP of sugar
4 large egg yolks
3 TBLSP of butter
combine, water, corn starch, lemon juice, sugar and butter in a medium pot. Heat, over med-low heat, stirring constantly, with a wire whip. until mixture becomes thickened and is slightly bubbling.
Have your yolks in a medium small bowl. Stirring constantly, add about 1/2 cup of the thickened corn starch mix. This will "temper" the yolks. Pour back into the corn starch mixture and slowly heat until it begins to boil slightly, cook 1 more minute.
Pour immediately hot filling into your pre-baked pie shell. level out. Immediately add the meringue on top of the lemon filling. Pile high to the center. Ultra important: seal the meringue very well to the pie crust edges. This will prevent the meringue from shrinking during baking.
Bake for aprox for 11-13 minutes OR until meringue peaks are nicely, slightly browned.
Tips for a beautiful baked meringue. Just prior to baking, after you have piled your meringue high in the center, use the back of a dinner spoon to tap and lift up little peaks.(see photo)