Lemon Meringue Pies


Master the art of these delicate delights and whip stirring heavenly, airy desserts past a benefit - its surprisingly simple.

The ingredient of Lemon Meringue Pies

  • 1 cup 150g plain flour
  • 1 4 cup 45g icing sugar merger
  • 100g chilled butter chopped
  • 1 egg yolk
  • 2 eggs lightly whisked
  • 100ml thin cream
  • 1 4 cup 55g caster sugar
  • 2 tsp finely grated lemon rind
  • 1 4 cup 60ml lemon juice
  • 2 eggwhites
  • 1 3 cup 70g caster sugar

The Instruction of lemon meringue pies

  • to make the pastry process the flour icing sugar and butter in a food processor until join up resembles fine breadcrumbs grow the egg yolk and process until mixture just comes together gently knead vis u00d0u00b0 vis a lightly floured surface until smooth have emotional impact into a disc cover subsequent to plastic wrap and place in the fridge for 15 minutes to rest
  • divide dough into 8 even portions roll a ration on the subject of with reference to a lightly floured surface to a 3mm thick disc line a 6cm fluted tartlet tin behind a removable base similar to the pastry trim edges repeat afterward permanent pastry place in the fridge for 30 minutes to rest
  • meanwhile to make the lemon filling excite the eggs cream sugar lemon rind and juice together in a large bowl place in the fridge for 30 minutes to progress the flavours strain through a fine sieve
  • preheat oven to 200u00b0c place the tartlet cases around an oven tray line in the manner of baking paper and fill in the same way as pastry weights or dried rice or beans bake in preheated oven for 8 minutes separate paper and weights and bake for a supplementary new 6 8 minutes or until pastry is blithe golden cut off surgically remove from oven condense abbreviate oven to 150u00b0c
  • pour the lemon mixture evenly into the pastry cases bake for 15 20 minutes or until custard is roughly set cut off surgically remove from oven set aside for 15 minutes to cool to room temperature place in the fridge for 30 minutes to chill
  • preheat grill to high to make the meringue use an electric mixer to demonstrate the eggwhites in a clean dry bowl until unconditional peaks form gradually go to the sugar 1 tablespoon at a time whisking continually until union is thick and glossy spoon into a piping bag fitted in the manner of a 5mm round nozzle pipe evenly onto each lemon tartlet place under preheated grill for 1 2 minutes or until lightly toasted alternatively use a brulee gun to lightly grill the meringue place almost serving plates to serve

Nutritions of Lemon Meringue Pies

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