This recipe is a tiny twist on a recipe fave, created by our pals at Almond Breeze Australia.
DIRECTIONS
INGREDIENTS
PIE CRUST:
- 2 1/4 cups white pastry flour
- 1 cup butter
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup chilled water
LEMON FILLING:
- 1 1/4 cup caster sugar
- 1/2 cup corn flour
- 1/4 teaspoon gelatin
- 1/4 teaspoon salt
- 1 1/4 cup Original Almond Breeze almond milk
- 1 cup water
- 3/4 cup lemon juice
- 1 1/2 tablespoons lemon zest
MERINGUE
- 4 egg whites
- 1 cup caster sugar
METHOD
- Preheat oven to 160 degrees Celsius and prepare a pie tin
PIE CRUST
- Cut butter into cubes and refrigerate for one hour
- In a separate bowl, combine flour, salt and sugar. Whisk
- Cut in butter to the dry ingredients with a fork. Make sure your tools are cool to do this
- Add chilled water and knead the dough slightly with a fork to mix in water
- On a clean, floured surface, lay out dough and roll into a ball. Wrap and refrigerate for 45 minutes
- Take dough out of fridge and flatten with a rolling pin
- Place into a prepared pie tin and bake, covered with rice or baking beans, for 15 minutes. Remove beans and cook for a further 10 minutes, until golden
LEMON FILLING:
- Add all ingredients to a saucepan and bring to boil
- Whisky for 4-5 minutes, until mixture is ‘pudding like’ and cannot be stirred any longer
- Pour into the pie tin, over the crust, and refrigerate for 1.5 hours
MERINGUE:
- Beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time until the mixture is thick and glossy
- Spread mixture over the lemon filling and place in oven to bake for 10 minutes
Serves 12
Prep Time 3-4 hours