Nestum Lemon Meringue Pie

They say baking is therapeutic, uncertain I am if I should agree. Perhaps yes, perhaps no or maybe a big yes for those who not only love but splendidly bake. Moreover, with the every now and then baking I embark on(Creme Caramel), I realise it is a matter of experience, I mean the more you bake, the better you become. So, practice makes perfect. Still, in my case, sweet stuffs we don't fancy unless of course when friends come over. Other than that, basically, the daily meals we are contented with.  

Anyway, out of the blues while watching Anna Olson baking a meringue pie, tadaa! I was motivated out of nowhere and invented this nestum lemon meringue pie. Yes I did -  nestum and butter crumble for the bottom layer, lemon custard in the centre. meringue atop and a good sprinkle of Nestum over it. Enjoy this pie my friends.    

Nestum bottom layer

1 1/2 cup nestum (keep aside 1/2 tbsp)

3/4 cup salted butter

Lemon custard middle layer

1/2 cup sugar

2 tbsp all purpose flour

3 tbsp corn flour

2 tbsp salted butter

4 egg yolks

1 1/2 cup water

2 lemons - juice & zest 

Meringue top layer

4 egg whites

1 tbsp caster sugar

Method

Nestum bottom layer

Crumble and mix nestum with butter.

Press into a greased pan

Bake at 180C for about 15 mins or until the layer becomes dark brown and crispy.

Lemon custard middle layer

Simmer sugar, all purpose flour and water to a boiling point.

Add corn flour and butter.

Stir and cook till these ingredients thicken.

Turn the heat to a lower setting.

Pour 1/2 into yolks and slowly whisk to incorporate.

Add egg mixture into the mixture in the pot.

Stir constantly until it thickens and coats the back of a wooden spoon.

Remove from heat, add lemon juice and zest.

Stir again and pour over the nestum layer.

Put back in the oven and bake for 20 mins or till custard is set.

Meringue top layer

Whisk egg whites until soft peak form.

Add sugar bit by bit and continue to whisk till white and glossy.

Spread over the hot pie filling.

Sprinkle 1/2 tbsp nestum all over.

Bake until brown, for 5-7 minutes.

Remove from oven and let it cool down.

Chill for at least a day in the fridge before serving.

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