It’s funny how in Australia we usually think of pies as savoury, while in the US sweet pies are the norm. As a result when I think of pies, I think of anything beef. When I think of sweet pies, I immediately think of my favourite, lemon meringue.
I haven’t made this pie since I was a teenager, but I was always a big fan of the combo of tart, sweet lemon butter and fluffy sugarry merignue. I remember dragging out my mother’s 1970’s Australian Women’s Weekly Cookbook from which you could cook anything from scones to Beef Bourginon, falling apart at the spine and gaffer taped together, and making this time consuming but satisfying pie. I assume the recipe I’ve used here is the same one.
This pie is supposed to be served cold. I think if it were warmed, it would be too sweet even for me. To counter any sickly sweetness, I recommend serving with a side of whipped cream.
Lemon Meringue Pie (from AWW Bake)
1½ cups plain flour
1 Tbsp icing sugar mixture
140g cold butter, chopped coarsely
1 egg yolk
1-2 tablespoons iced water, as necessary
For lemon butter and meringue:
½ cup (75g) cornflour
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tsp lemon zest
60g butter, chopped into 1 cm cubes
3 eggs, separated
½ cup caster sugar, extra
In a food processor, process flour, icing sugar mixture and butter until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball. If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball. To see the correct consistency for the pastry, view the crappy video below…
Tip onto a lightly floured work surface and knead briefly until smooth, wrap in plastic wrap and refrigerate 30 minutes.
Roll out pastry between 2 sheets baking paper. Press pastry into 24cm round pie tin.
Trim edges and prick base with a fork. Refrigerate a further 30 minutes.
Line the pie crust with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes. Set aside to cool.
The lemon filling:
Combine cornflour and sugar in a saucepan. Gradually juice and water; whisking to ensure mixture is lump free. Slowly bring to a simmer, stirring until very thick. Simmer for a further minute, stirring constantly to prevent burning. Take pan off the heat and stir in butter until melted, followed by the lemon zest and 3 egg yolks. Leave to cool slightly.
Preheat oven to 220°C (200°C fan-forced). In a clean, dry bowl, beat the egg white until soft peaks form. Gradually add the extra sugar while beating.
Spoon lemon mixture into pre-baked pastry case, spreading evenly. Roughen the surface with a fork. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven and bake 5-10 minutes or until the top is golden brown and crisp. Stand 5 minutes before serving.
You know, I’d like to just open this post by saying that mars bar slice kicks chocolate crackles’ arse. If there was ever a fight to the death (a fight of deliciousness, that is) between treats containing rice bubbles, there would be no contest. Maybe it has something to do with copha, that gritty vegetable shortening that holds a chocolate crackle together (ew). Or maybe it’s the contrast between chewy/crunchy/salty/sweet that mars bar slice has. And if melting down a a shitload of mars bars and butter doesn’t seem decadent enough, maybe it’s that extra layer of chocolate on top that really seals the deal.
Whatever the reason, mars bar slice is the eternal crowd pleaser. Unless your’e diabetic. Or lactose intolerant. or don’t like chocolate. OK well, let’s just say we’re in a crowd of sweet tooths with no discernable allergies.
Mars Bar Slice from Exclusively Food
270g Mars Bars
1 1/2 tablespoons (30ml) golden syrup
3 3/4 cups (120g) rice bubbles
For the topping:
225g milk chocolate
Grease a 16cm by 21cm baking tray/pyrex dish, or anything roughly that volume.
Place butter, Mars Bars and golden syrup in a saucepan over medium heat. Stir constantly with a whisk. You will know when it’s ready as not only will the lumps of nougat melt, but the whole mixture will suddenly gel together, thicken and become smooth and homogeneous. Turn off the heat.
Add the rice bubbles to the Mars Bar mixture and gently stir to combine, trying not to crush the rice bubbles.
Melt the chocolate and butter in the microwave, stirring every so often until smooth and liquid.
Press mixture firmly into the greased pan. Spread slice with topping and refrigerate overnight.
To loosen the slice, fill your sink with boiling water and place the slice, in its tray in the sink for a couple of minutes to loosen it. Turn it out onto a chopping board and slice to the desired sized pieces, dipping a sharp knife in a cup of boiling water in between slices. the slice will be quite hard, either wait 10 minutes or cut with a sawing motion. Store in an airtight container in the refrigerator.
Tip: You could use baking paper rather than greasing the pan, this will be a hell of a lot easier as long as you have some overhang.
Want to know more about the death by chocolate blog hop? Find out more more over at The Hungry Australian.
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