Lemon Meringue Pie

1) Bring GROUP 1 to the boil

2) Thicken GROUP 1 with GROUP 2

3) Par-bake the Unbaked EOI 4'' or 7'' pastry shells until lightly baked.
With the filling above pour into the par-baked shells.

4) To make the meringue topping, whisk the egg whites using top speed until 'broken'. Add the sugar and continue to whisk on top speed until full peak (approx. 15 minutes)

FINISHING INSTRUCTIONS
Pipe meringue on top of the shells using rosettes.

BAKING
Colour in a hot oven 240°c with full top heat to give a flash heat effect to the meringue.