Sultana Meringue Pie Recipe

Sultana Meringue Pie picture

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Plain flour8 Ounce (250 Gram)
 Salt1 Pinch
 Butter2 Ounce (50 Gram)
 Lard2 Ounce (50 Gram, Water To Mix)
 Sultanas6 Ounce (175 Gram)
 Water8 Fluid Ounce (250 Milliliter)
 Brown sugar3 Ounce (15 Gram)
 Butter1 Ounce (25 Gram)
 Plain flour1⁄2 Ounce (15 Gram)
 Egg yolks2
 Grated lemon rind1 Teaspoon
 Lemon juice3 Tablespoon
 Egg whites2
 Cream of tartar1⁄4 Teaspoon
 Icing sugar4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3209 Calories from Fat 1226

% Daily Value*

Total Fat 138 g212.3%

Saturated Fat 70 g349.9%

Trans Fat 0 g

Cholesterol 606.9 mg

Sodium 398.2 mg16.6%

Total Carbohydrates 480 g160%

Dietary Fiber 13.3 g53.2%

Sugars 246.7 g

Protein 32 g64.3%

Vitamin A 51.4% Vitamin C 54.3%

Calcium 18.8% Iron 27.1%

*Based on a 2000 Calorie diet

Directions

To make the pastry, sift the flour and salt into a bowl.
Rub in the fat until the mixture resembles fine breadcrumbs.
Stir in sufficient water to make a fairly stiff dough.
Knead lightly, then cover and chill for 30 minutes.
Roll out the dough and use to line a 23 cm (9 inch) flan tin.
Line the flan case with greaseproof paper and dried beans.
Bake blind in a preheated moderately hot oven, 190°C (375°F), Gas Mark 5, for 25 minutes or until golden brown and firm.
Remove the beans and paper and allow to cool.
For the filling, put the sultanas and water in a saucepan and bring to the boil.
Stir in the brown sugar and remove from the heat.
Pour about 4 tablespoons of the mixture into a bowl and mix in the butter and flour.
Return this to the saucepan and cook, stirring, until thickened.
Remove from the heat and beat in the egg yolks and lemon rind and juice.
Pour this filling into the pastry shell.
For the meringue, whisk the egg whites until frothy.
Add the cream of tartar if using, and continue whisking until stiff.
Gradually beat in the icing sugar.
Spoon the meringue over the filling, spreading it to the pastry rim.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 10 to 15 minutes or until the meringue is set and lightly golden brown.
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