Birds Lemon Pie Filling & Meringue Mix - 6x24ptn

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Adaptable –below, you’ll find a guide to making your own homemade shortcrust pastry. But if you are short on time or prefer an easier option, you can skip this step and use store-bought pastry. Or a no-bake, crushed biscuit base like the one in this banoffee pie recipe. A popular dessert in Australia and New Zealand, lemon meringue pie features a delicious homemade pie crust filled with a smooth and vibrant filling made with real lemons. Piled high with toasted meringue, it is the perfect combination of creamy, crunchy, zesty and sweet! For perfectly fluffy meringue, make sure you use clean, dry equipment and make sure there are no traces of egg yolk in the egg whites. Any residual egg yolk (even the tiniest drop!) or oil on your equipment can interfere with the egg whites and prevent them from forming perfectly stiff peaks. Separate the eggs one at a time and transfer each egg white to the clean mixer bowl to prevent contamination if a yolk breaks. I am often frustrated by dessert recipes I find online because they are huge. Often developed for 6-8 people rarely for four and heaven forbid for two. The meringue can be added to a cold lemon filling if prepared ahead of time, but adding it to a warm filling will help to stop the meringue sliding from the top. If making the entire pie in one day, add the meringue to the lemon filling while it is still warm.

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The Tesco one has a funny after taste for me. The only other thing is to make it from scratch it will be much nicer but not so handy. For lemon meringue pie with biscuit base; don’t have time to make the pie crust? Use a store-bought pie case, or substitute the homemade pastry for an easy, no-bake biscuit base like this one here .Bring the 225ml of water to the boil on the stove and whilst it is coming to temperature whisk together the cornflour, lemon zest and lemon juice. Simple ingredients –this recipe uses fresh lemons and a handful of basic pantry staples like flour, sugar and eggs.

Homemade Lemon Meringue Pie - The Cooking Collective Homemade Lemon Meringue Pie - The Cooking Collective

Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good Nutrition: per serving Highlight Italian meringue is the most stable type of meringue, as the boiled sugar syrup cooks the egg whites as they beat. This results in a soft, glossy and marshmallow-y meringue that doesn’t need to be baked in the oven. It is most often used for piping on top of pastries and desserts such as baked Alaska, because it holds its shape so well. Stirring continually and adding 1 tablespoon at a time, add 3-5 tablespoons of the hot lemon mixture to the beaten egg yolks. This helps to introduce the heat the the egg yolks slowly, without scrambling.You just don’t get that in the oven and it adds a lovely bitterness which balances the sweet and sour. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage. Butter –adds richness and creaminess to the filling, as well as helping it to set when chilled. Use real butter for best results. This is why I often opt for simple desserts like poached pears as they are so much easier to make for smaller numbers. Use a tin with a removeable bottom for easiest removal of the finished pie. A flan/tart tin or springform tin will work best.

Instant Lemon Supreme - Lemon Meringue Pie Filling - British Instant Lemon Supreme - Lemon Meringue Pie Filling - British

Use room temperature eggs. Room temperature egg whites whip more easily and hold more air than cold eggs. Separate your eggs, cover and allow them to reach room temperature before beating. To speed up the process, add whole eggs to a bowl of warm water for 5 minutes. To make the sugar syrup, heat the caster sugarand waterin a saucepan and simmer for 10-15 minutes, until it reaches “ soft ball stage”. Soft ball stage is where you can drop a bit of the syrup into cold water and it will form a soft ball. If you have a candy thermometer, the temperature needs to reach 115 C/239 F.

Plain flour –plain, white all-purpose flour is used to form the pie crust/pastry base. Be sure to weigh or measure and level the flour correctly for a tender, flaky pastry. I have included weights below, for accuracy. But also ‘cooking’ it with a blow torch means that you get the inevitable scorched parts on the meringue. Egg whites –the base of the meringue topping. Room temperature egg whites whip faster than cold egg whites. They also expand to a larger volume than cold egg whites. So, make sure the egg whites reach room temperature before beating, for fluffy meringue.

Ultimate lemon meringue pie recipe | BBC Good Food Ultimate lemon meringue pie recipe | BBC Good Food

Perfect for any occasion – it makes a lovely morning or afternoon tea, or a fabulous showstopping dessert for your next Christmas, Easter or family celebration.

Make ahead; the elements of this pie can be easily made ahead, ready to assemble later. The pie crust can be baked and filled with the lemon filling and stored in the fridge for up to 3 days before adding the meringue (although it is best eaten in the first 1-2 days). When you are ready to serve, add the meringue topping, torch and slice! Prefer mini lemon meringue pies? Easy! Follow the recipe card below, but cut and shape the rolled dough into cupcake trays, instead of one large pie tin. Reduce the blind baking time and fill the mini tart cases with the lemon filling before adding the meringue. Make ahead –make the base and filling the day before and top with the meringue when you are ready to serve. Now line your cases (4X 10cm) using a spare bit of pastry to push into the corners without stretching the pastry too much.