MAGIMIX Ma Cuisine Instructions For Use Manual

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MAGIMIX Ma Cuisine Instructions For Use Manual Manual pdf 64 page image

To make the pastry1. Follow the recipe on p. 112.2. Preheat your oven to 180 °C (gas mark 4).3. Bake blind* for 20 minutes.To make the lemon filling1. Zest one of the lemons and juice all three.2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with themetal blade. Blend for 1 minute.3. Transfer everything to a saucepan. Bring to the boil, stirring constantly with a woodenspoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds.4. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven(120 °C / gas mark ½).To make the Italian meringue1. Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, rememberingto remove the pusher first.2. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increasethe temperature to 119 °C, then remove from the heat.3. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continuewhisking for about 5 minutes.4. Pipe* or spoon the meringue on top of the lemon filling. Place under the grill of youroven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long.5. Keep in a cool place till ready to serve.Lemon meringue piePreparation: 1 hr Resting: 1hr Baking: 40 minEquipment: Ø 28-30 cm tin, piping bag* (optional), thermometer106Serves 6-8 Rich shortcrust pastry250g plain flour140g butter100g caster sugar45ml chilled water1 egg yolkLemon filling150g caster sugar30g butter3 untreated lemons3 eggsItalian meringue180g caster sugar3 egg whites3 tbsp waterDESSERTS