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


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