Step by step guide – an easy-to-follow recipe with helpful tips and step-by-step photos to help you achieve a perfect pie. Prefer mini lemon meringue pies? Easy! Follow the recipe card below, but cut and shape the rolled dough into cupcake trays, instead of one large pie tin. Reduce the blind baking time and fill the mini tart cases with the lemon filling before adding the meringue. Use a tin with a removeable bottom for easiest removal of the finished pie. A flan/tart tin or springform tin will work best. 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.

Birds Lemon Meringue 6 x 24 Portion | YPO

The pastry crust –made using an easy, sweet shortcrust pastry. Homemade pastry can be substituted for a store-bought, frozen pie crust or crushed biscuit base, if preferred.

A popular dessert in Australia and New Zealand, lemon meringue pie features a delicious homemade pie crust filled with a smooth and vibrant filling made with real lemons. Piled high with toasted meringue, it is the perfect combination of creamy, crunchy, zesty and sweet! Add in the egg and powdered sugar and blitz until a ball is formed, wrap in cling film and chill for 30 minutes. 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!

Lemon Meringue Pie | Morrisons Morrisons Lemon Meringue Pie | Morrisons

Italian meringue is the most stable type of meringue, as the boiled sugar syrup cooks the egg whites as they beat. This results in a soft, glossy and marshmallow-y meringue that doesn’t need to be baked in the oven. It is most often used for piping on top of pastries and desserts such as baked Alaska, because it holds its shape so well. At the same time, continue to bring the sugar syrup up to 121 C/250 F. If you don’t have a thermometer, the syrup needs to reach “ hard ball” stage. This is where the sugar concentration has increased and there is less moisture in the syrup. At hard ball stage, a little syrup dropped into cold water will harden.

Finally, for the meringue, use a large, spanking clean, grease-fee bowl and in it whisk the egg whites until they form stiff peaks. Now beat in a quarter of the sugar at a time until it is all incorporated, then spoon the meringue on top of the pie, taking it to the very edge of the pastry rim with a palette knife, so that it seals the edge completely (You can also make a few decorative swirls). Perfect for any occasion – it makes a lovely morning or afternoon tea, or a fabulous showstopping dessert for your next Christmas, Easter or family celebration. Meringue topping – made using a sugar syrup and acid for the ultimate stability and texture. Lightly toasted to perfection, it finishes the pie beautifully. Made up with cold water and giving a lemon flavoured filling for lemon meringue pies. Benefits include: Bring the 225ml of water to the boil on the stove and whilst it is coming to temperature whisk together the cornflour, lemon zest and lemon juice.