lemon meringue pie with biscuit base

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

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