Page 40 - Kenwood Cook Book

Eskimo Puffs

Choux pastry Make puffs as previous recipe.
ice-cream When cold, fill with ice-cream and serve
chocolate sauce for dessert with chocolate sauce.

Lemon Meringue Pie

USING LIQUIDISER,’K’ Cut the lemon in 4 pieces and place in
BEATER AND WHISK liquidiser together with sugar, egg yolks,
‘A real party-piece, but see how cornflour, and water.
quick’ Switch on to maximum speed and blend
Case: for 10-20 seconds.
1 baked 7” or 8” flan case Pour through a mesh strainer into a pan,
made with 6-8 oz short pressing well with a spoon to extract all
crust or rich flan pastry the liquid.
Filling: Add the butter and cook the mixture,
1 lemon stirring constantly until it thickens.
4 oz sugar Continue cooking 2-3 minutes, then
2 egg yolks remove from heat and allow to cool.
1 oz cornflour When cool fill the flan case.
½ pt water Place the egg whites in the bowl and
1 oz butter whisk on maximum speed until thick.
Topping: Sprinkle in one-third sugar during the
2 egg whites last stage of whisking and continue until
3 oz sugar the mixture is quite stiff.
Switch off, remove bowl, fold in the
remaining sugar using the whisk in the
hand.
Pile the meringue on top of the filling,
making sure that it comes right to the
edges. Dust lightly with granulated
sugar.
Place the pie in a moderately hot oven
for 5-10 minutes until the meringue
peaks are golden brown.
Decorate with glacé cherries and
angelica.

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