| Muffin-mum, Hy your lemon curd is the c stand for cup. 1/2 c caster sugar. I always use Mary Berry’s recipe from her The Aga Book (published by Aga Rayburn) as it is completely fail-safe and makes a very good pie indeed. 5 Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. A lemon meringue is a thing of beauty, a crumbly biscuit base, tangy lemon filling and pillowy meringue – heaven. ( Log Out /  Base-250g biscuits (ginger biscuits work well) 125g butter melted. This recipe is from Taste Magazine (March 2014), 250g biscuits (ginger biscuits work well), Grease a spring for pan (says 20 cm but I only had 24cm), Process biscuits to a crumb and mix in melted butter, Place in tin and work up the side a little to make a biscuit shell, Slowly add water and lemon juice stirring continually until smooth, Place on a medium heat, stir as it thickens (around 3 mins). 4 large eggs, separated 3 egg yolks. Press down and around the edge. Can use a china baking dish or normal cake tin with removable base. Beat egg whites until you have soft peaks, Slowly add the sugar and beat until sugar has disolved, Spoon over the lemon and do some fancy patterns, Pingback: Mixing it up- Louise Cake with lemon instead of raspberry. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Crush the biscuits in your food processor to a fine meal. 400g tin condensed milk. Change ), You are commenting using your Twitter account. 4 large eggs, separated The next day all you have to do is put the two together and whip up the meringue. This version with a biscuit base has converted me. zest and juice of 3 lemons. I have never been much of Lemon Meringue girl as I have never thought it worked. 280g digestive biscuits, broken up. Lemon curd-1 cup caster sugar. Decorate the lemon zest if desired. ( Log Out /  You can make a biscuit base or you can do a sweet pastry base. 150g unsalted butter, melted, plus extra for tin. 400g tin condensed milk. 2 tsp lemon zest. Beat the egg whites and sugar till very stiff and shiny. Remove from the heat and cool down. Stir in vanilla extract and cream. Remove from heat and stir in butter, lemon zest and egg yolks. Bake for 15 mins at 150 degrees C or until the meringue … Easy, Peasy Lemon Squeezy , the capitals are because we have a cat with that very name. | Muffin-mum. Serves 6. Lightly swirl the surface of the meringue, then bake for 15-20 minutes or until the meringue is pale golden. Change ), You are commenting using your Facebook account. Spread the filling over the base and refrigerate. Sorry, your blog cannot share posts by email. Spoon meringue over the lemon mixture. 1/2 c cornflour. zest and juice of 3 lemons. 150g unsalted butter, melted, plus extra for tin. Change ), You are commenting using your Google account. 280g digestive biscuits, broken up. Pour biscuit mix into round base. Meringue-3 egg whites. (minimum 30 … Sift in the cornflour little by little so that no lumps form. Increase oven temperature to 200 C / Gas 6 and bake till the meringue is golden brown. Change ). Cover the cake with the meringue either with a spatula or fill into a pastry bag and pipe a decoarative pattern on the cake. Privacy policy. Melt/soften the butter in the microwave, about 30 seconds. Beat the egg whites until soft peaks form, then slowly add caster sugar. Method. BASE Blend the biscuit pack in a food processor. Serves 6. Spoon a layer of lemon mix atop the biscuit base(s). Bake in the preheated oven for 15 minutes. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. N.B. OR To make little pies, pat biscuit base into muffin trays. This lemon pie has a base made of digestive biscuits and a meringue topping. The email addresses you've entered will not be stored and will only be used to send this email. It is a very easy recipe and I made the biscuit base and lemon curd the day before. Please try again. 50 g butter cubed. allrecipes.co.uk/recipe/37129/lemon-meringue-pie-with-biscuit-base.aspx When ready, the meringue should be at the firm peak stage and lovely and glossy. Evenly distribute mixture in a a pie tin and press down with the back of a spoon so that it is well compacted. Add to biscuits and blend. In a medium saucepan over medium-low heat, place the yolks, sugar, lemon juice and water. ( Log Out /  Oops! Press into a loose bottomed tin & chill in the fridge whilst you make your lemon layer. Add butter and process till evenly combined. Something went wrong. Post was not sent - check your email addresses! Mixing it up- Louise Cake with lemon instead of raspberry. The pastry seems like it is only there to hold things in. ( Log Out /  1/2 c lemon juice. Bring it to the boil whilst stirring constantly till thickened. 1 c water. I put the base in the fridge and the curd in a bowl and in the pantry.