Lemon Meringue Pie Recipe With Ready Made Pastry
This delicious sweet pie serves 6 people and is a speedy option for a classic fresh dessert.
Lemon meringue pie recipe with ready made pastry. Learn from the best with mary berry s classic lemon meringue pie recipe or try out. Bake for 15 20 minutes or until the meringue is lightly golden. Add the lemon juice rind and egg yolks and cook whisking continuously for 3 4 minutes or until thickened.
Whisk egg yolk mixture back into remaining sugar mixture. And this easy lemon meringue pie is a real family favourite and perfect for serving up after a hearty sunday roast. Spread hot filling into baked pastry shell recipe.
Beat together the 3 egg yolks with the 2 whole eggs 150g of caster sugar and lemon juice and rind. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture. Swirl into points and tips.
For the meringue whisk the egg whites in a free standing mixer until soft peaks form when the whisk is removed. Pour the filling immediately into the pastry case smooth the top and refrigerate for 1 2 hours or until set. Added additional lemon and raspberries to this classic and delicious lemon meringue pie giving it a less sweet and brighter flavor.
Provided by better homes and gardenshow to make lemon meringue pie preheat oven to 325 degrees f. To make the meringue place the sugar water and cream of tartar in a saucepan over high heat. Preheat oven to 200ºc 180ºc fan assisted oven.
Roll out pastry and use to line baking tin. Place in pan and heat gently stirring continuously. Pour the filling onto the cooked pastry base and spoon the meringue topping over the filling taking it up to the pastry edge but not over it.