Birds Lemon Pie Filling & Meringue Mix - 6x24ptn

Product Information

Make ahead –make the base and filling the day before and top with the meringue when you are ready to serve. The pie crust needs to be blind baked before adding the lemon filling, as there is no other baking involved. 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. Remove from the oven and allow to cool for 10 minutes before trimming the excess pastry and turning the oven down to 170°C or 340°F

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

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 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 oils 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. 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. 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.

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

Use a tin with a removeable bottom for easy removal of the finished pie. A flan/tart tin or springform tin will work best. 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. 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. The pastry crust –made using an easy, sweet shortcrust pastry. Homemade pastry can be substituted for a store-bought, frozen pie crust or crushed biscuit base, if preferred. Storage; Once the pie has cooled, place it into the fridge to set before serving. While the pie is best eaten within 1-2 days of being made, if you do have leftovers, you can store them in the refrigerator in an airtight container for 2-3 days.

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. Wrap the dough and rest it in the fridge for 30 minutes. Resting and chilling the dough is important, to stop the dough from shrinking while baking.** To save time, the dough can be prepared the day before and stored in the fridge. Step 2 – Blind bake the pie crust;