Lemon Meringue Pie
Recipe Steps
Meringue Filling
Group 1
-
g/ml:
1600
800
400
280
5 -
Ingredients:
Water
Caster sugar
EOI Sovereign
Lemon juice
Lemon Zest -
Method:
Bring Group 1 to the boil
Group 2
-
g/ml:
400
320 -
Ingredients:
Water
Corn Flour -
Method:
Thicken Group 1 with Group 2
Group 3
-
g/ml:
100 -
Ingredients:
Egg yolks -
Method:
Take off the heat and blend in egg yolks.
Group 4
-
g/ml:
20 -
Ingredients:
Citric or Tartaric Acid -
Method:
Add Group 4 to Group 1,2 and 3
- 3925
- Total Weight
Meringue Topping
Group 1
-
g/ml:
450
950 -
Ingredients:
Egg whites
Caster sugar
Colour & flavour as desired. -
Method:
Using top speed, whisk the whites only until 'broken'. Then add the sugar and continue to whisk on top speed until full peak (approx. 15 minutes).
- 1400
- Total Weight
Additional Information:
Make up procedure
Par-bake the unbaked EOI 4” or 7” shells on 190c until lightly baked. With the filling above pour into the par baked pie shells.
Finishing Instructions
Pipe meringue on the pies in a design using rosette, etc.
Baking
Colour in hot oven 240c with full heat to give a flash heat effect to the meringue.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Unbaked Pastry Shells 7” – Qty 30
Sweet unbaked frozen short crust pastry shells 7” (18cm). Ready to be freshly baked and ideal for family fruit flans, lemon, chocolate or caramel tarts and filled with custard or popular fillings. Made with Made with high quality EOI Monarch vegetable margarine. Shells are packed in ready-to-use foils. Carton contains 30 shells. VEGAN
Unbaked Pastry Shells 4” – Qty 120
Sweet unbaked frozen short crust pastry shells 4” (10cm). Made with high quality EOI Monarch vegetable margarine. Ready to be freshly baked for custard tarts. Shells are packed in ready-to-use foils. Carton contains 120 shells. VEGAN
