Birds Lemon Pie Filling & Meringue Mix - 6x24ptn

Product Information

While Italian meringue is a little more time-consuming than regular meringue, it is still super easy to make and worth the extra effort. Reduce the blind baking time and fill the mini tart cases with the lemon filling before adding the meringue. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). This looks delicious and was just about to make it when I noticed recipe stated 1 cup plain flour which was 250 grams. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.

Birds Lemon Meringue 6 x 24 Portion | YPO

Start to mix the pastry with a flat-bladed knife and then finish off with your hands, adding a few more drops of water until you have a smooth dough that will leave the bowl clean. Lemon meringue pie was a real treat when I was growing up and still is one of my favourite desserts, these individual pies are designed for the smaller family or greedy couple… My wife and I are the latter!While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. With a crisp and buttery shortcrust pastry base, a smooth and creamy lemon filling and clouds of fluffy Italian meringue, it is sweet, zingy and impossible to resist!

Individual Lemon Meringue Pie - Krumpli Individual Lemon Meringue Pie - Krumpli

The pastry is rested in the fridge between each stage to keep it cold and stop it from shrinking back in the oven. 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.Everything is thickened to a custard-like consistency using cornflour,so that the filling holds its shape when cut. Finally, for the meringue, use a large, spanking clean, grease-fee bowl and in it whisk the egg whites until they form stiff peaks. We achieve this by introducing some of the hot lemon mixture to the egg yolks, a little at a time, to increase the temperature gradually and stabilise the yolks.