I went with the 250g however my dough was not very successful at all… noticed in the rolling out stage. Remove the pastry from the fridge and let it sit for a few minutes (if you try to roll it straight from the fridge, the pastry will crumble).

Instant Lemon Supreme - Lemon Meringue Pie Filling - British Instant Lemon Supreme - Lemon Meringue Pie Filling - British

Equipment and preparation: You will need a free-standing mixer with a balloon whisk attachment and a culinary thermometer. When your water is boiling reduce the heat and whisk in the cornflour and lemon mix until it begins to thicken, this should take 2-3 minutes. I’m yet to make the meringue, as it’s for a dinner tomorrow but am hopeful that I won’t stuff anything up.isn't - they're either overly sweet and taste of nothing or there's that revolting metallic after-taste of synthetic lemon 'flavouring'. If using a grill/broiler, keep an eye on the meringue the entire time, as it will brown very quickly and you don’t want it to burn. This is why I often opt for simple desserts like poached pears as they are so much easier to make for smaller numbers. Tempering the eggs helps to create a smooth filling, without scrambling the egg yolks by cooking them too quickly.

Birds Lemon Pie Filling and Meringue Mix 440g | Approved Food Birds Lemon Pie Filling and Meringue Mix 440g | Approved Food

This was my Dad's favourite dessert, my Mom would make it every second Sunday, the other Sundays would be chocolate cake with mocha icing. I think desserts in many ways are so much easier to make with big numbers which makes them much more difficult to cook for the modern smaller family. I will definitely be doing again, to ensure I do the pastry right and to be able to lick the lemon filling bowl again. Reduce the heat to low and gently simmer for around 10-15 minutes, until the syrup reaches 115 C/239 F (if you don't have a thermometer, the syrup should be at "soft ball stage", where if you drop a bit of it into cold water, it will form a soft ball.

But what I am referring to in this recipe is regular dairy milk from the refrigerator section in the supermarket. Start to mix the pastry with a flat-bladed knife and then finish off with your hands, adding a few more drops of water until you have a smooth dough that will leave the bowl clean.

Homemade Lemon Meringue Pie - The Cooking Collective Homemade Lemon Meringue Pie - The Cooking Collective

Although I have begun to experiment with smaller versions of classic recipes like cherry clafoutis, strawberry crumble and bread and butter pudding. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the pie.or oils on your equipment can interfere with the egg whites and prevent them from forming perfectly stiff peaks.