Lemon Meringue Pie Roll Recipe
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In a medium saucepan whisk together 1 cup sugar flour cornstarch and salt.
Lemon meringue pie roll recipe. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture. Swirl the meringue around as you go to ensure you get the nice crispy edges that everyone loves 10. I was so pleased to discover that my wonderful lemon meringue pie recipe that took years to perfect is just as good if not better when made lactose and gluten free.
Cook over medium high heat stirring frequently until mixture comes to a boil. The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh. Mix the cornflour golden caster sugar and lemon zest in a medium saucepan.
Slowly stir half of the hot mixture into 3 egg yolks slightly beaten. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture. Strain and stir in the lemon juice gradually.
Make the orange juice up to 200ml with water and strain into the pan. Shape into a thick disc and chill for at least 30 mins or overnight. Cook over medium high heat stirring frequently until mixture comes to a boil.
To assemble the pie pour the lemon curd into the pastry case and smooth over until it is even. Either by hand or using a food mixer with a beater attachment cream the butter icing sugar egg yolks vanilla and lemon zest together. Strain and stir in the lemon juice gradually.
Spread the lemon cream on top of the cooled meringue base evenly grate on the zest of a lemon over the top of it then sprinkle on biscuit crumbs. Whisk egg yolk mixture back into remaining sugar mixture. Stir in water lemon juice and lemon zest.
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