Birds Lemon Pie Filling & Meringue Mix - 6x24ptn

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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. Finally, for the meringue, use a large, spanking clean, grease-fee bowl and in it whisk the egg whites until they form stiff peaks. Now beat in a quarter of the sugar at a time until it is all incorporated, then spoon the meringue on top of the pie, taking it to the very edge of the pastry rim with a palette knife, so that it seals the edge completely (You can also make a few decorative swirls). Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.

Birds Lemon Meringue 6 x 24 Portion | YPO

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. 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. Now pour the loose egg mix into the the lemon and cornflour mix and keep on whisking for 3-4 minutes. Cream of tartar – helps to stabilise the egg whites and prevent them from collapsing. Lemon juice can also be used.For a stronger lemon flavour, add a little more lemon juice. Just be sure to reduce equal quantities of the milk used in the filling to compensate. Making Italian Meringue does require a little more work than a traditional meringue. You need to make a sugar syrup cooking it to a rolling boil, so you need a sugar thermometer. Make the pastry dough by placing the flour and chilled buttertogether in a food processor and blend until the mixture resembles fine crumbs (with no visible lumps of butter). Immediately pour the hot lemon filling into the cooled pie crust. Step 4 – Make the Italian meringue topping;

Lemon Meringue Pie | Morrisons Morrisons Lemon Meringue Pie | Morrisons

Freezing; Both the baked pie crust and the lemon filling can be frozen for up to 3 months. I recommend making and adding fresh meringue on the day you want to serve it. To freeze, allow the pie to cool completely and add to an airtight container (or carefully wrap) and lay it flat in the freezer. To thaw, leave it in the fridge overnight. Top with freshly made meringue, torch, slice and serve! You just don’t get that in the oven and it adds a lovely bitterness which balances the sweet and sour.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.

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

Make ahead –make the base and filling the day before and top with the meringue when you are ready to serve. When this is done whisk together the egg yolks and sugar for the lemon custard and pour in a little of the hot lemon mix to loosen. Begin by bringing together the ingredients for the flour and butter for the pastry, I find a food processor good for this. Use a tin with a removeable bottom for easiest removal of the finished pie. A flan/tart tin or springform tin will work best.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. Use a tin with a removeable bottom for easy removal of the finished pie. A flan/tart tin or springform tin will work best. 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. Butter –adds richness and creaminess to the filling, as well as helping it to set when chilled. Use real butter for best results.

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

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. To make the lemon filling, whisk the egg yolks in a small bowl or measuring jug and set aside for later. Using a clean, dry stand mixer, add the egg whitesand beat at low-medium speed until soft peaks form. This should take around 5 minutes. 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.However, I prefer an Italian meringue. Not least because it means I get to play with my non cheffy blow torch, seriously it is a plumbers torch, but also because it is my favourite meringue. 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. 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. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.