Lemon Meringue Pie
A traditional meringue recipe made easy with the use of the EOI Unbaked 4” or 7” pastry pastry shells.
Ingredients:
MERINGUE FILLING
GROUP 1
1600ml water
800g caster sugar
400g EOI Sovereign Cake Margarine
280ml lemon juice
5g lemon zest
GROUP 2
400ml water
320g corn flour
100g egg yolks
20ml citric or tartaric acid
TOTAL WEIGHT: 3925g
MERINGUE TOPPING
450g egg whites
950g caster sugar
TOTAL WEIGHT: 1400g
Method
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.
Peerless products used:
Unbaked Pastry Shells 4” – Qty 120
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