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. 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).

Birds Lemon Meringue 6 x 24 Portion | YPO

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 meringue to the top of the lemon pie and toast using a hand-held blowtorch. If you don’t have a blowtorch, place it under a hot grill/broiler (at least 20cm distance from the hot element to prevent burning) for a few minutes, until browned. 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.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. For a stronger lemon flavour, add a little more lemon juice. Just be sure to reduce the amount of milk used in the filling to compensate. 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. As a child Lemon Meringue pie was always a special treat. As a result, it still very much feels that way today. My version breaks down a classic lemon meringue pie recipe and turns it into individual tarts. But by all means, you could turn this into a large pie should you wish.

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

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. 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! 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.For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. Reduce the heat to low and gently simmer for around 10-15 minutes, until the syrup reaches 115 C/239 F (if you don't have a thermometer, the syrup should be at "soft ball stage", where if you drop a bit of it into cold water, it will form a soft ball. 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. Add the sugar, salt and egg yolks and stir with a knife. Squish the mixture together with your hands, into a rough ball. If the mixture is too dry or crumbly add a little of the milk, 1 teaspoon at a time, until everything comes together. But try to avoid this for a more tender pastry. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.

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.Line the top of the pastry with a piece of baking paper and cover with baking beads (or uncooked rice or dried beans). Bake for 15-20 minutes. Then, remove the baking paper and beads and bake for a further 5-10 minutes, until lightly golden. 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. 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! Blind bake the pastry crust before adding the lemon filling. The pastry needs to be cooked before the fillings are added. No weepy meringue –this recipe uses Italian meringue; a fluffy, stable meringue that won’t leak onto your pie.

Greens Lemon Pie Filling Mix 2 X 70G - Tesco Groceries

Butter –adds richness and creaminess to the filling, as well as helping it to set when chilled. Use real butter for best results. While continuing to whisk over low heat, add the butter, lemon juice and zest and whisk until combined and the butter has melted. These mini lemonmeringue pies are very similar to many of my recipes in that they are heavily inspired by food memories. 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.

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Place a layer of baking paper over the dough and cover with baking beads.** If you don’t have baking beads, you can use dried beans or rice. A couple of years ago, whist shopping at a supermaket in Italy, I noticed the BIRD'S CUSTARD POWDER was on sale in the 'Pet Food' section !! You just don’t get that in the oven and it adds a lovely bitterness which balances the sweet and sour.