Lemon meringue pie

Watching the Comic Relief series of the Great British Bake-off last week, I was inspired to make my first ever lemon meringue pie. I researched on-line for recipes (all of which seemed to make huge pies to serve 8+) the turned to my trusty Be-ro Cookbook for a simple, lower-fat recipe (no butter in the lemon layer) that would fill a 7 inch flan dish. I have some sweet pastry in the freezer, left over from a larger batch I’d made, so this cut down the effort. If you have a ready-made flan case you can skip the first stage and simply make the filling and topping.

The picture is of my finished effort. The result was delicious!

Lemon Meringue Pie Serves 4

100 g (4 oz) Be-Ro Short Pastry
FILLING:
2 medium eggs, separated
225 g (8 oz) caster sugar
1 lemon, juice and grated rind
150 ml (¼ pint) boiling water
25 g (1 oz) cornflour

1 Heat oven to 190ºC, 375ºF, Gas Mark 5. Line an 18 cm (7 inch) flan tin with the pastry and bake blind.
2 Reduce heat of oven to 150ºC, 300ºF, Gas Mark 2. Place egg yolks with 100 g (4 oz) sugar, lemon juice, grated rind and boiling water in a saucepan and mix well.
3 Blend cornflour with a little cold water and add to the lemon mixture. Bring to the boil and pour into the baked flan case.
4 Whisk egg whites stiffly and gradually beat in remaining sugar. Spread over the flan and bake for about 25 minutes until crisp and pale golden brown.

Salted caramel chocolate cookies: Request #3

Ok, so my quest to bake East London out of SR flour hasn’t exactly got off to the speediest of starts. I’d like to say I’d resolved this year to keep to my ‘bake a cake’ a week promise, but that would sadly be stretching the truth (somewhat). However, I have been meaning to blog this recipe for a while. It sounds fancy, but is anything but – in fact these cookies are easy to make, and even tastier to eat. Nigella eat your salted caramel heart out.

Salted caramel chocolate cookies

Best eaten warm - if cold, microwave for 10 seconds for ultimate caramel goodness

Ingredients

110g caster sugar
90g soft brown sugar
110g butter
1 egg (large if poss)
1 tspn. vanilla extract
190g plain flour
6 tbspn. unsweetened cocoa
1/2 tpn. baking powder
20-24 rolos, or similar (I used Cadbury’s caramel pieces)

To roll cookies in
50-60g caster sugar
1 tbsp. salt (optional – although this is what gives them their name and I would recommend including)

The ingredients

The ingredients

Method

Preheat oven to gas mark 5/ 190 degrees C. Line a large baking sheet with parchment paper.

In a large bowl combine sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa powder and baking powder; mix well.

Mixing the ingredients together

Mix it up

Cover bowl with plastic wrap and refrigerate dough for 30 minutes.

Roll dough into balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the Rolo/chocolate caramel sweet and roll each in sugar. Place on ungreased baking sheet and press down slightly. Sprinkle with a tiny pinch of salt, if desired. (This really brings out the sweetness of the caramel).

Rolling the cookie dough in sugar

Rollin' with the homies

Bake for 8-10 minutes. Let cool for 2 minutes then transfer cookies to a cooling rack.
Eat warm, with a cup of tea.