Place the caster sugar and 1 cup of the milk into a medium saucepan and whisk over low heat until the sugar has dissolved. This recipe serves four but you can make split it up and make two tarts on one day and then make up two tarts on another day. 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.

Birds Lemon Pie Filling and Meringue Mix 440g | Approved Food Birds Lemon Pie Filling and Meringue Mix 440g | Approved Food

Then, add the sugar, salt and egg yolksand stir together with a knife. Use your hands to squish the mixture together into a ball. If the pastry feels dry or crumbly, add a little milk, one teaspoon at a time. But try to get by without using milk, for a more tender pastry. Hi Nicole, the recipe is definitely 2 egg yolks. And then 1-2 tablespoons chilled milk (or more or less, if needed). It’s hard for me to help without knowing what your dough looked like- was it too soft or too crumbly? The egg yolks should be added (and I add 1 tablespoon of milk), first and then more milk- but only if needed. In a small jug, mix the cornflour with the remaining (½ cup) milk and stir until smooth and lump free. Whisk the cornflour slurry into the milk and sugar mixture.

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Lemons –fresh lemons are best, as both the zest and juice are used for maximum lemon flavour. I recommend Meyer lemons for their sweet-tart flavour and high juice content, but any fresh and in-season lemon will work. You will need 5-6 large, juicy lemons for this recipe. I don’t recommend using bottled juice, but it will work if this is all you have. Lemon zest adds extra flavour to the base. More or less lemon zest can be used, depending on how lemony you want the pie to be. 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. Finally, we are going to make an Italian meringue, put 90ml of water and 180g of sugar in a pan, and bring to a rolling boil, or softball as it is known. You will need a sugar thermometer for this and cook until it reaches 117°C or 240°F.

Birds massive problem | Gardeners Corner - The Friendly Birds massive problem | Gardeners Corner - The Friendly

If you don’t have a thermometer, just test at the 10-minute mark and keep an eye on it until a little syrup added to cold water turns soft.Once your sugar syrup reaches temperature pour it into the egg whites as they are being whisked and continue to whisk on high until they cool.

Lemon meringue pie recipe - BBC Food Lemon meringue pie recipe - BBC Food

As a child Lemon Meringue pie was always a special treat. As a result, it still very much feels that way today. 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.Cream of tartar – helps to stabilise the egg whites and prevent them from collapsing. Lemon juice can also be used. Begin by bringing together the ingredients for the flour and butter for the pastry, I find a food processor good for this. 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.

Birds Lemon Meringue 6 x 24 Portion | YPO

It looks like the end of a great British product...a victim of takeovers maybe or as mentioned above just gone without trace. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.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. Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let you know how you went!