Lemon meringue

Lemon meringue

You can not go wrong with one of Angela Nilsen’s ultimates and this is no exception

Nutrition and added info

Nutrition: per serving

  • kcal 480
  • unwanted fat 24g
  • saturates 13g
  • carbs 64g
  • sugars 41g
  • fibre 1g
  • protein 7g
  • salt .53g


For the pastry

  • 175g plain flour
  • 100g cold article” data-tooltip-w >butter, cut in tiny pieces

Butter is made when lactic-acid producing bacteria are additional to cream and churned to make an…

  • 1 tbsp icing sugar
  • 1 egg yolk
  • For the filling

    • two degree tbsp cornflour
    • 100g golden caster sugar
    • finely grated zest two huge post” data-tooltip-w >lemon

    Oval in shape, with a pronouced bulge on one particular end, lemons are a single of the most versatile fruits…

    1 of the ideal-acknowledged citrus fruits, oranges aren’t always orange – some types are…

    Butter is manufactured when lactic-acid generating bacteria are additional to cream and churned to make an…

  • 3 egg yolks and a one total egg
  • For the meringue

    • four egg whites, area temperature
    • 200g golden caster sugar
    • two level tsp cornflour

    For the pastry, put 175g plain flour, 100g cold butter, minimize into modest pieces, 1 tbsp icing sugar, 1 egg yolk (save the white for the meringue) and 1 tbsp cold water into a meals processor.

    Making use of the pulse button so the mix is not overworked, method till the mix begins to bind.

    Tip the pastry onto a lightly floured surface, collect together right up until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin.

    Trim and neaten the edges. Press pastry into flutes. The pastry is very rich, so don’t fret if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for twelve-one hour (or overnight).

    Place a baking sheet in the oven and heat oven to 200C/fan 180C/fuel 6. Bake the pastry situation ‘blind’ (filled with dry beans) for 15 mins, then take away the foil and bake a more five-8 mins until the pastry is pale golden and cooked.

    Set aside. Can be done a day ahead if you want to get ahead. Lower the oven to 180C/fan 160C/fuel 4.

    While the pastry bakes, prepare the filling: mix two degree tbsp cornflour, 100g golden caster sugar and finely grated zest of two huge lemons in a medium saucepan. Strain and stir in 125ml lemon juice steadily.

    Make the juice of 1 tiny orange up to 200ml with water and strain into the pan. Cook in excess of a medium heat, stirring continually, until thickened and smooth.

    When the mixture bubbles, get rid of from the heat and beat in 85g butter till melted. Beat three egg yolks (save white for meringue) and one total egg collectively, stir into the pan and return to a medium heat.

    Hold stirring vigorously for a number of minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Get off the heat and set aside even though you make the meringue.

    Place four egg whites in a big bowl. Whisk to soft peaks, then include 100g of the golden caster sugar a spoonful at a time, whisking in between each addition with out overbeating.

    Whisk in two degree tsp cornflour, then include the remaining 100g of the golden caster sugar as ahead of until finally smooth and thick.

    Quickly reheat the filling and pour it into the pastry situation. Instantly place spoonfuls of meringue about the edge of the filling (if you commence in the middle the meringue could sink), then spread so it just touches the pastry (this will anchor it and assist stop it sliding).

    Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.

    Return to the oven for 18-twenty mins till the meringue is crisp and somewhat coloured. Allow the pie sit in the tin for thirty mins, then eliminate and depart for at least one more 12-1 hr just before slicing. Eat the very same day.

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