Marg's Nu Wave Oven Recipes - TVSN

Biscuit Pastry
90g butter
¼ cup sugar
1 egg
1¼ cups plain flour
¼ cup self raising flour
LEMON MERINGUE PIE
1. Beat butter until creamy, add sugar, beat until just combined.
2. Add beaten egg gradually, beating well after each addition. (Over creaming at this stage will make pastry
difficult to handle.)
3. Work in 2/3 of the sifted flours with a wooden spoon, then remaining flour with the hand.
4. Turn on to lightly floured board, knead lightly until smooth. (Heavy handling of pastry will toughen it and make it
difficult to roll.)
5. Wrap in plastic wrap and refrigerate for 30min before using.
6. Roll out and line a greased 23cm fluted pie pan with removable bottom with pastry. Refrigerate for further 30
mins before baking – this helps prevent shrinkage.
7. Bake in NuWave oven for 15min (10cm rack); remove and allow to cool.
Filling
4 tbsp plain flour
4 tbsp cornflour
2 tsp grated lemon rind
¾ cup lemon juice
1 cup sugar
1¼ cups water
90g butter
4 egg yolks
1. Combine sifted flours, lemon rind, lemon juice & sugar in saucepan. Add water, blend until smooth, stir over
heat until mixture boils and thickens; this is important, the mixture must boil. Reduce heat, stir a further 2
mins.
2. Remove from heat, stir in butter and lightly beaten egg-yolks, stir until butter has melted; cool.
3. Spread cold lemon filling evenly into pastry case.
Meringue
4 egg whites
2 tbsp water
Pinch salt
¾ cup caster sugar
1. Combine egg-whites, water and salt in small bowl of electric mixer.
2. Beat on high until soft peaks form. Gradually add sugar, beat well until sugar has dissolved. (Approx 15 mins)
3. Spoon on top of lemon filling spreading meringue to edges of pie to seal; peak meringue decoratively with
knife.
4. Bake in NuWave oven with extender ring fitted, on 5cm rack, level 8, for 15mins or until golden brown.
Fantastic!!
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