Filtered water, Sugar, Salted butter (Cream, Colourant: Annato, Salt), Lemon juice, Corn starch, Stabiliser, Salt, Citric acid, Flavouring.
Castor Sugar Mix:
Castor sugar, Raising agent, Salt, Stabiliser.
Lemon Curd: Cow’s milk.
Added Ingredients: Egg, Wheat (Gluten) from Biscuit Base
WHAT’S IN THE BOX?
- A large doy pack of lemon curd. Decant this into a mixing bowl and beat the 3 egg yolks into it.
- A small foil pack of castor sugar, mixed with a natural stabiliser which guarantees a fool proof meringue.
INGREDIENTS YOU WILL NEED
BISCUITS: 11 Tennis Biscuits (half a 200 g pack)
BUTTER: ¼ cup (60 g) butter, melted
EGGS: 3 jumbo or extra large eggs
PANS & EQUIPMENT YOU WILL NEED
- 1 ovenproof pie dish 22 cm x 4 cm deep
- Electric beater
- Wire whisk
Adjust oven rack to middle position.
Bake for 30 minutes. Switch off oven and rest in closed oven for another 30 – 45 minutes.
LEMON MERINGUE PIE ILLUSTRATED ON FRONT OF BOX
- Adjust oven rack to middle position. Preheat the oven to 160°C.
- Crumb the biscuits in a food processor or in a plastic bag with a rolling pin. Toss with the melted butter. Spray the pie dish with a non-stick cooking spray. Shake the crumbs level in the dish and then work them up the sides of the dish with the back of a tablespoon. Finally smooth the remaining crumbs on the base with the back of a tablespoon. Wipe the edge of the dish to remove loose crumbs.
TO MAKE THE FILLING
- Decant all the lemon curb out of the doy pack into a medium size mixing bowl.
- Separate the eggs. The whites go into a spotlessly clean, medium size glass (not plastic!) mixing bowl. The yolks get added to the lemon curd and mixed with a wire whisk. Pour this lemon curb mixture into the crumb lined pie dish.
TO MAKE THE MERINGUE
- Beat the egg whites with the electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add castor sugar until this soft peak stage. Now gradually add the castor sugar mixture (found in small foil pack) little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue.
- Use two tablespoons to scoop and blob the meringue all over the curd filling. Start in the middle – no need to take it right up to the edges.
- Bake for 30 minutes. Then switch off the oven. Don’t open the door but leave the pie standing in the warm oven for 30 – 45 minutes to firm up and dry the meringue.
- Remove from the oven and leave to cool down. Refrigerate for a good few hours to allow the curd to set before cutting. Store in the fridge in an airtight container, it will keep for 3 days.
- Take special care when separating the eggs. Even one speck of yolk in the whites will prevent the whites from beating to their full volume.
- Beat the whites until very fine bubbles form and the mixture stands up in soft peaks when the beaters are lifted. Only then can the castor sugar be beaten in slowly little by little.
- Once the meringue is made it should be shaped and baked as soon as possible or it will lose volume on standing.