December 24, 2011
katcakes: After making my lemon tart the other day, I had a request to make another lemon type dessert. I initially decided to make a lemon meringue pie, but I decided to try something different and so I turned to my Masterchef magazine from October and tried out the ‘topsy-turvy’ Lemon Meringue Slice. This slice is quite different to how you would normally make a slice. Hence why it’s described as ‘topsy-turvy’: As the lemon curd is baked, it seeps between the shortbread base and the sides of the pan. The slice is then inverted so the curd sits on top. - Masterchef Magazine The slice has a shortbread crust, so it’s similar to making a cheesecake in the way you press the mixture on the base, rather than a pastry. As shortbread is delicate and soft, this is the reason why the curd easily seeps through the base.  Lemon Meringue Slice (from Masterchef Magazine, October 2011 edition) Ingredients 175g unsalted butter, softened, chopped 220g caster sugar 1 lemon, zested 250g plain flour 1tbs lemon juice 3 egg whites Lemon Curd Layer 125ml lemon juice 2 lemons, zested 4 eggs 275g caster sugar 80g unsalted butter, melted, cooled 35g plain flour Method Preheat oven to 180C. Grease a 20cm x 30cm slice pan and line base and sides with baking paper. To make shortbread base, using an electric mixer, beat butter, 55g sugar, zest and 1/2 tsp salt until pale and fluffy. With mixer on low speed, gradually add flour and beat until mixture starts to come together. Press mixture evenly over base of pan. Bake for 25 minutes or until golden. Cool for 10 minutes. Reduce oven to 160C. To make lemon curd layer, process lemon juice, zest, eggs, sugar, butter and flour in a food processor until smooth. Pour over base. Bake for 30 minutes or until curd is no longer visible on top. Cool completely. Preheat oven to 220C. Invert slice onto an oven tray lined with baking paper. To make meringue, using an electric mixer, whisk lemon juice, egg whites and remaining 165g sugar on high speed for 8 minutes or until very stiff and sugar is dissolved. Spoon meringue into a piping bag fitted with a 1cm nozzle. Pipe meringue in lines over curd to cover, then pipe small peaks on top. (Alternatively, spread meringue over curd and texture with the back of a spoon.) Bake on the top shelf of oven for 1 minute or until meringue is light golden. Cool for 5 minutes. Cut into 20 pieces to serve. ENJOY! :D 

katcakes:

After making my lemon tart the other day, I had a request to make another lemon type dessert. I initially decided to make a lemon meringue pie, but I decided to try something different and so I turned to my Masterchef magazine from October and tried out the ‘topsy-turvy’ Lemon Meringue Slice.

This slice is quite different to how you would normally make a slice. Hence why it’s described as ‘topsy-turvy’:

As the lemon curd is baked, it seeps between the shortbread base and the sides of the pan. The slice is then inverted so the curd sits on top. - Masterchef Magazine

The slice has a shortbread crust, so it’s similar to making a cheesecake in the way you press the mixture on the base, rather than a pastry. As shortbread is delicate and soft, this is the reason why the curd easily seeps through the base. 

Lemon Meringue Slice (from Masterchef Magazine, October 2011 edition)

Ingredients

  • 175g unsalted butter, softened, chopped
  • 220g caster sugar
  • 1 lemon, zested
  • 250g plain flour
  • 1tbs lemon juice
  • 3 egg whites

Lemon Curd Layer

  • 125ml lemon juice
  • 2 lemons, zested
  • 4 eggs
  • 275g caster sugar
  • 80g unsalted butter, melted, cooled
  • 35g plain flour

Method

  1. Preheat oven to 180C. Grease a 20cm x 30cm slice pan and line base and sides with baking paper.

  2. To make shortbread base, using an electric mixer, beat butter, 55g sugar, zest and 1/2 tsp salt until pale and fluffy. With mixer on low speed, gradually add flour and beat until mixture starts to come together. Press mixture evenly over base of pan. Bake for 25 minutes or until golden. Cool for 10 minutes.

  3. Reduce oven to 160C. To make lemon curd layer, process lemon juice, zest, eggs, sugar, butter and flour in a food processor until smooth. Pour over base. Bake for 30 minutes or until curd is no longer visible on top. Cool completely.

  4. Preheat oven to 220C. Invert slice onto an oven tray lined with baking paper. To make meringue, using an electric mixer, whisk lemon juice, egg whites and remaining 165g sugar on high speed for 8 minutes or until very stiff and sugar is dissolved.

  5. Spoon meringue into a piping bag fitted with a 1cm nozzle. Pipe meringue in lines over curd to cover, then pipe small peaks on top. (Alternatively, spread meringue over curd and texture with the back of a spoon.) Bake on the top shelf of oven for 1 minute or until meringue is light golden. Cool for 5 minutes.

  6. Cut into 20 pieces to serve.

ENJOY! :D 

11:42pm  |   URL: http://tmblr.co/ZHQ9OwDlROEg
(Notes: 110)
  
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