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thefaceofbro: Preparation Time 60 - 90 minutes Cooking Time 40 minutes Ingredients (serves 8) 225g (1 1/2 cups) plain flour  2 tbs icing sugar mixture  125g butter, chilled, coarsely chopped  2 1/2 tbs iced water Lemon filling 50g (1/3 cup) cornflour  125ml (1/2 cup) water  250ml (1 cup) fresh lemon juice  430g (2 cups) caster sugar  60g butter, coarsely chopped 4 eggs, separated Method Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest. Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely. Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely. Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy. Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

thefaceofbro:

Preparation Time
60 - 90 minutes

Cooking Time
40 minutes

Ingredients (serves 8)

  • 225g (1 1/2 cups) plain flour 
  • 2 tbs icing sugar mixture 
  • 125g butter, chilled, coarsely chopped 
  • 2 1/2 tbs iced water

Lemon filling

  • 50g (1/3 cup) cornflour 
  • 125ml (1/2 cup) water 
  • 250ml (1 cup) fresh lemon juice 
  • 430g (2 cups) caster sugar 
  • 60g butter, coarsely chopped
  • 4 eggs, separated

Method

  1. Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
  2. Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.
  4. Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.
  5. Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.
  6. Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

12 notes

unkamatt:

Well, Naughty Brian spent the weekend, and he wasn’t really so naughty. 

Made the mistake of leaving him in the bedroom while we went to visit the neighbors though… and he trashed the bedroom.  Tore the blinds off the doors, chewed both door handles, chewed on my brand new end table for the bed…but really it was my fault for not realizing. 

He’s not a fan of being put in a crate, but since trusting him whenever he was alone wasn’t an option, that’s where he spent his time whenever I was out shopping.

The three dogs got along pretty well, there was no growling, snapping, biting, or anything.  In fact, it’s kind of fun to get up from the couch and walk around the house or out to the yard and be followed by the pack.

I don’t really have anything to show, but he is about an inch taller than Jax.

I drop him off tomorrow at 1, and I’m a little sad to see him go.  He will be headed from living in a nice house, to back to living in a kennel until someone decides they want him.  He’s traveling to Washington state, so if anyone knows someone looking… he’s really a sweet dog.