Lemon Meringue Pie
Fluffy sweet marshmallow, tangy lemon and crisp pastry. Whoever invented this recipe was a genius!
Aged Care
Desserts
Local Favourites
Other European
Ingredients per serve
Lemon Meringue Pie
−
+
€22248.0
Method
Sheets sweet shortcrust pastry
/x
2.0 x
0%
Cream
/l
1.0 l
0%
CARTE D'OR Pannacotta Dessert Mix 780 g
/g
70.0 g
0%
Lemon juice
/ml
100.0 ml
0%
Egg whites
/x
4.0 x
0%
Caster sugar
/g
240.0 g
0%
/
Method
-
Sheets sweet shortcrust pastry 2.0 x
-
Cream 1.0 l
-
Lemon juice 100.0 ml
-
Egg whites 4.0 x
-
Caster sugar 240.0 g
Preparation
-
Method
- Line a greased flan tray with the pastry and blind bake in the oven at 160 degree Celsius until cooked. Remove from the oven and allow to cool.
- Bring the cream to the boil and whisk in CARTE D'OR Crème Brulee Mix and CARTE D'OR Pannacotta Dessert Mix before adding the lemon juice.
- Pour the lemon-flavoured mixture into the pastry case then refrigerate until set.
- Beat the egg whites to medium peaks and slowly add the sugar until a soft meringue is formed. Pipe the meringue over the tart and colour with a blow torch. Serve cut into individual portions.
-
Chef Tip
- The base in this recipe is also perfect for a cheesecake.
