Lemon meringue pie

Use an Electrolux Assistent to process the flour, powdered sugar and butter into what resembles breadcrumbs. Add water and process until the dough comes together. Shape the dough into a ball and cover it with plastic wrap. Let it rest in the fridge for about 20 minutes. Then preheat your oven to 180°C.

Use a rolling pin to roll out the dough on a lightly floured surface. With the pastry, line the base and side of a 20 cm wide pie mold with a removable base. Don't forget to trim the edges. Place the lined pie mold in the fridge for 30 minutes. The pastry lined tin is now ready. So place in the oven and bake for approximately 10 minutes or until it’s golden brown. Set to one side.

For the meringue, combine the sugar and water in a saucepan and bring to the boil. Once boiling, clip a candy thermometer to the pot. When the syrup reaches 110°C, whip the egg whites on a medium speed. When it reaches 120°C, take the pan off the heat. With induction it's quick and easy to get to such high temperatures. Drizzle the hot syrup into the bowl with the foamy egg whites. 

Be sure to whisk the meringue mix continuously to prevent the eggs from scrambling. Once all the syrup has been added, keep mixing until the bowl feels cool to the touch and the meringue has cooled down to 37°C. Fill a piping bag with the meringue and keep in the fridge until it’s ready to use.

For a gloriously smooth lemon filling, mix the lemon zest, lemon juice and flour to create a paste. In a separate bowl, combine the eggs, egg yolk, salt and sugar. Then carefully whisk the two mixtures together. Whisk until smooth and then pour the custard into the baked pie shell. 

Pour 100 ml of water into the steam oven cavity. Turn the knob to the PlusSteam symbol and heat the oven to 150°C. Press the PlusSteam button and put in the pie. Bake for 20 minutes or until you get that golden finish. Let the lemon pie cool completely and decorate with meringue. Why not use a blow torch to crisp the meringue and add some colour?