Simple ingredients –this recipe uses fresh lemons and a handful of basic pantry staples like flour, sugar and eggs. 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. Please note that the nutrition informationis based on the pie being divided into 12 slices, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the pie.

Lemon meringue pie recipes - BBC Food Lemon meringue pie recipes - BBC Food

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.

Use a tin with a removeable bottom for easiest removal of the finished pie. A flan/tart tin or springform tin will work best. 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. But in reality, it is a case of standing there and removing a pan from the stove when the thermometer reaches temperature. Butter –adds richness and creaminess to the filling, as well as helping it to set when chilled. Use real butter for best results. 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.

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

Then, carefully whisk the egg yolk mixture into the lemon filling. Keep the heat on low and whisk only until the mixture starts to bubble. Turn the heat off. 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. 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.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. 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! Blind bake the pastry crust before adding the lemon filling. The pastry needs to be cooked before the fillings are added. If you are short on time, make the pie crust and add the lemon filling the night before and store it in the fridge overnight. Then, top it with fresh meringue the following day when ready to serve. 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.