Method. Privacy policy. It is a very easy recipe and I made the biscuit base and lemon curd the day before. Change ), You are commenting using your Twitter account. This version with a biscuit base has converted me. 4 large eggs, separated Can use a china baking dish or normal cake tin with removable base. Something went wrong. Add to biscuits and blend. 150g unsalted butter, melted, plus extra for tin. Easy, Peasy Lemon Squeezy , the capitals are because we have a cat with that very name. Spoon meringue over the lemon mixture. This recipe is from Taste Magazine (March 2014), 250g biscuits (ginger biscuits work well), Grease a spring for pan (says 20 cm but I only had 24cm), Process biscuits to a crumb and mix in melted butter, Place in tin and work up the side a little to make a biscuit shell, Slowly add water and lemon juice stirring continually until smooth, Place on a medium heat, stir as it thickens (around 3 mins). A lemon meringue is a thing of beauty, a crumbly biscuit base, tangy lemon filling and pillowy meringue – heaven. Mixing it up- Louise Cake with lemon instead of raspberry. Change ). ( Log Out /  Remove from the heat and cool down. 280g digestive biscuits, broken up. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 4 large eggs, separated Base-250g biscuits (ginger biscuits work well) 125g butter melted. You can make a biscuit base or you can do a sweet pastry base. Melt/soften the butter in the microwave, about 30 seconds. allrecipes.co.uk/recipe/37129/lemon-meringue-pie-with-biscuit-base.aspx 50 g butter cubed. | Muffin-mum. Decorate the lemon zest if desired. | Muffin-mum, Hy your lemon curd is the c stand for cup. Spoon a layer of lemon mix atop the biscuit base(s). 2 tsp lemon zest. Sorry, your blog cannot share posts by email. This lemon pie has a base made of digestive biscuits and a meringue topping. I always use Mary Berry’s recipe from her The Aga Book (published by Aga Rayburn) as it is completely fail-safe and makes a very good pie indeed. Change ), You are commenting using your Google account. (minimum 30 … 400g tin condensed milk. Beat the egg whites until soft peaks form, then slowly add caster sugar. 1 c water. ( Log Out /  5 Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. ( Log Out /  Bake in the preheated oven for 15 minutes. Beat egg whites until you have soft peaks, Slowly add the sugar and beat until sugar has disolved, Spoon over the lemon and do some fancy patterns, Pingback: Mixing it up- Louise Cake with lemon instead of raspberry. Press down and around the edge. The pastry seems like it is only there to hold things in. I have never been much of Lemon Meringue girl as I have never thought it worked. Beat the egg whites and sugar till very stiff and shiny. Lightly swirl the surface of the meringue, then bake for 15-20 minutes or until the meringue is pale golden. Evenly distribute mixture in a a pie tin and press down with the back of a spoon so that it is well compacted. Cover the cake with the meringue either with a spatula or fill into a pastry bag and pipe a decoarative pattern on the cake. Oops! Serves 6. 150g unsalted butter, melted, plus extra for tin. Change ), You are commenting using your Facebook account. Lemon curd-1 cup caster sugar. zest and juice of 3 lemons. Please try again. I put the base in the fridge and the curd in a bowl and in the pantry. 3 egg yolks. Post was not sent - check your email addresses! Spread the filling over the base and refrigerate. Increase oven temperature to 200 C / Gas 6 and bake till the meringue is golden brown. ( Log Out /  Meringue-3 egg whites. Add butter and process till evenly combined. Remove from heat and stir in butter, lemon zest and egg yolks. 1/2 c cornflour. 1/2 c caster sugar. Bake for 15 mins at 150 degrees C or until the meringue … 400g tin condensed milk. Press into a loose bottomed tin & chill in the fridge whilst you make your lemon layer. N.B. 280g digestive biscuits, broken up. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Crush the biscuits in your food processor to a fine meal. 1/2 c lemon juice. The next day all you have to do is put the two together and whip up the meringue. Stir in vanilla extract and cream. The email addresses you've entered will not be stored and will only be used to send this email. In a medium saucepan over medium-low heat, place the yolks, sugar, lemon juice and water. BASE Blend the biscuit pack in a food processor. OR To make little pies, pat biscuit base into muffin trays. When ready, the meringue should be at the firm peak stage and lovely and glossy. zest and juice of 3 lemons. Sift in the cornflour little by little so that no lumps form. Serves 6. Bring it to the boil whilst stirring constantly till thickened. Pour biscuit mix into round base.

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