Sunday, 11 August 2013

Lemon Meringue Pie with vanilla cream meringues

Lemon meringue pie

Lemon Meringue Pie is a definite favourite amongst pie lovers, it falls into that comfort food niche. The vanilla cream meringues are an added extra to use up all of the spare meringue. Lemon Meringue Pie is uncomplicated and really simple to make. It has three main flavour experiences, you have the crumbly crunch of the sweet pastry base with a generous filling of sharp lemon curd and topped off with a light sugary meringue. You can use the basic sweet pastry for the base  heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5 to 8 mins until the pastry is pale golden and baked. before adding the lemon curd (I use ready made). After spreading your lemon curd around the sweet pastry base pipe your meringue on top. You can pipe a nice shell design or rose or simply dollop the meringue on with a large metal spoon then evenly spread with a palette knife. Use the palette knife to flick away from the meringue to get that spikey finish. When you bake off your Lemon meringue Pie (after the meringue piping stage) leave for at least an hour and a half before cutting.

cream cherry meringues

Lemon Meringue Pie Ingredients
4 large Free range egg whites (room temperature)
115g Fine granulated sugar
115g sieved icing sugar

For the Meringue topping on the Lemon meringue pie, you can also use this recipe for the individual cream meringues. You will need to bake the lemon meringue pie separate from the individual cream meringues unless you have a large enough oven. You want a temperature of 110°C / 230°F for about 1 and a quarter hours for the pie and around 1 and a half hours for the individual cream meringues. If you have a fan oven then reduce to 100°C and extend time for another 15 minutes. Make sure to use baking parchment for the individual meringues otherwise they will be impossible to remove without breaking. Make sure to use a metal or glass bowl to whisk your egg whites and use a hand mixer. You want scrupulously clean equipment NO GREASE, (egg whites at room temperature)

Step 1
whisk the egg whites on a medium speed until they form a light fluffy cloud and stands up in stiff peaks
Step 2
Gradually add your granulated sugar a tablespoon at a time until the mixture is stiff smooth and shiny
Step 3
Fold in one third of the sifted icing sugar and fold in and combine thoroughly, do this with the remaining icing sugar combining before each addition.
Step 4
You can use a piping bag to pipe whatever design you wish or use a large metal spoon and layer on top of the lemon curd, then finish off with a palette knife

lemon meringue pie

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