Make lemon meringue pie, lemon jelly or even a large supply of lemonade. I imagine you could freeze the lemon juice, perhaps in ice cube trays for easy use in recipes.
Lemon Meringue Pie
Ingredients;
Pastry:
100g plain flour
25g butter
25g lard
1 egg yolk
1 tsp caster sugar
Lemon Filling
2 large lemons
30g corn flour
300ml water
2 egg yolks
90g caster sugar
Meringue topping
3 egg whites
150g caster sugar
Put the flour into a bowl. Cut the butter and lard into cubes. Using your fingertips, rub butter and lard into flour until mixture resembles fine breadcrumbs.
In a small bowl, mix together 1 egg yolk, l tsp caster sugar and 1 tsp cold water. Make a well in the centre of crumbed flour mixture and add the egg and sugar mixture Using your hands, bring mixture together quickly to form a smooth, firm dough.
Roll out pastry on a surface lightly dusted with flour to make a circle big enough to line the base and sides of a shallow, loose bottomed 20cm fluted flan tin. Carefully roll pastry around rolling pin. Lift over tin and unroll pastry.
Using fingertips, case pastry into tin. Trim top edge neatly. Chill in fridge for 30 minutes. Put a baking sheet into oven set at 425F/220C/gas 7. Line pastry case with greaseproof paper and weight down with baking beaus. Cook on baking sheet for 15 min. Remove paper and beans. Return to oven and cook for 5 min, or until light golden brown.
Finely grate rind and squeeze juice from 2 large lemons. Put juice and rind into a bowl. Add the corn flour and 2 tbsp cold water taken from 300ml cold water. Blend to a smooth paste.
Boil remaining water in a saucepan. Pour on to lemon mixture, stirring continuously. Return to pan and bring to boil, stirring continuously for 3 minutes. Remove from heat and stir in 2 egg yolks and caster sugar, heating well. Cook over a low heat for 1 minute, or until mixture thickens. Leave to cool for 10 minutes, and then pour into pastry case.
Put 3 egg whites into a clean bowl. Using an electric beater, whisk whites until soft peaks form. Add caster sugar, 1 tsp at a time, whisking well between each addition, until all sugar is whisked in and meringue is glossy and forms stiff peaks.
Reduce oven temperature to 325F/160C/Gas 3. Spoon meringue over lemon filling, spreading right out to edges of pastry case. Pile meringue up in centre of pie to give a domed effect. Cook pie in oven for 25 minutes, or until meringue is pale golden.
To remove pie from tin, position on top of tin upturned bowl and carefully ease sides away from base, pressing down as you do so. Serve warm.
