… during the weekend we went and hung out with Dirk while he made us a LemonMeringue Pie. Simon’s work mate Dirk reckons he can make a pretty good LemonMeringue Pie
Tom came over today to play domestic god and help me make this, and dutifully rolled out the semi-frozen pastry, whisked the lemon custard into submission and licked the meringue bowl
Dinner tonight will be a salad of crispy-skin, five-spice duck, with watercress, mango, sweet potato & crispy noodles, with a tamarind and sesame dressing
It had been ages since I made a lemonmeringue pie. Lemon Filling. I love the fluffy meringue top and tart, toothsome filling, but with so many other things to make, I had overlooked this old-fashioned favourite for a while
Frosting from Lolly’s Sweet & Savory Treats. Two layers of lemon delight, slathered in a new and exciting (at least for me) buttercream, drizzled in – although more like stunningly drowned – ganache and topped off with fresh strawberries and raspberries
When cool fill with cold lemon curd. Bake for a few minutes for the meringue to set and colour. Place the sugar, butter, lemon zest and juice in a heavy-based pot over a medium heat
I have never been much of LemonMeringue girl as I have never thought it worked. It is a very easy recipe and I made the biscuit base and lemon curd the day before
So as I was trolling the net for the best possible substitute I found many sites which give you a run down on sugar but a good kiwi one is here from Chelsea Sugar
I used The Breville All in One to create a slightly healthier version of the much loved classic, lemonmeringue pie, with a gluten-free base, maple-sweetened lemon filling and Italian meringue on top
Process the biscuits in a food processor until they are a fine crumb (or seal them in a plastic jiffy bag, removing all air, and bash them with a rolling pin until you have small crumbs)
Re-roll the scraps and make more cutouts. Mini LemonMeringue Tartlets. So she did a lot of stirring with the new whisk when we made the lemon curd for these little tarts
Spread the chilled mascarpone mixture along the long side of meringue closest to you. It incorporates that classic Kiwi Pavlova but does so with such a chic twist that even those who are not partial to meringue will go back for thirds
It just rolls off the tongue a little easier. It's a lemon self-saucing pudding, but I've never called it that, I've always lovingly referred to it as "Shlops"
Comments
Log in or Register to write a comment.