We made short pastry again this week but using the creaming method instead of the rubbing method we did the previous week.
To do this we creamed the butter until very soft and added the sugar. We do not want to aerate this mixture. Next you add the eggs and emulsify then your chosen flavour. We used Vanilla extract. Add the flour a little to start with then turn everything onto your bench and combine with your hands. Remember: DO NOT OVER WORK YOUR DOUGH. Place our baby in the fridge to rest for 30min.
All sections of lemon meringue pies were cooked separately and then put together to get this deliciously evil sweet and sour pie.
While our dough was resting we made our lemon filling which consisted of lemon juice, butter, sugar and eggs. We cooked this till above 60 degrees but made sure not to curdle our eggs at the same time.
Our pie shells were blind baked at 180 degrees until golden. Blind baking is cooking the tart shell before adding your filling. This can be done by stabbing the pastry with a fork which is what we did or lining the base of the tart/pie shell with beans, rice or pie weights. We made small tarts so we didn't need to use anything to weigh it down.
Once the shells were cooled we filled them with our lemon filling and placed in the fridge to set.
We then made Italian Meringue which we have made previously at TAFE and piped that on top of the lemon filling.
To top it all off we used a blow torch to give the edges the cooked look.
Overall my favourite thing so far! Love that sweet and sour taste... have to admit also loving the peoples facial expressions when they don't like sour things :) hehe just a little bit evil?
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