Lemon Meringue Pie

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LEMON MERINGUE PIE Ingredients 3 Tablespoons cornstarch ¼ cup fresh lemon juice 3 eggs, separated 1 9-inch baked pie shell 1 ½ cups granulated sugar 1 Tablespoon grated lemon rind 1 ½ cups boiling water 6 Tablespoons sugar Instructions 1. Combine the cornstarch, 1 ½ cups sugar, lemon juice and lemon rind. 2. Beat the egg yolks. 3. Add this mixture gradually to the boiling water. 4. Heat to boiling over direct heat, boil gently 4 minutes. Stir constantly. When thick and smooth, pour into the baked pie shell. 5. Beat the egg whites until stiff, gradually add 6 Tablespoons sugar. 6. Spoon over the filling. Use back of a spoon and make little divots all over the top. 7. Bake 4-5 minutes in 425 degrees F oven until the tops of the divots of egg whites meringue are browned. 8. Remove from oven and let pie cool before serving. TIPS FROM CHEF: Make sure when you top the pie with meringue that you seal it to the pie crust edges. Otherwise, it will separate from the pie shell and will “weep” – will not be beautiful. Part of a lemon meringue, or any meringue pie, is the beautiful top. Make sure it touches every bit of the pie shell. This meringue may be used on any cream pie filing. This pie is delicious COLD! But it must be completely cooled, and the meringue MUST be sealed to the crust or it will separate. Please do try this. It is not an expensive pie to make and is certainly an eye-popper to serve for company or to take to someone as a gift. Enjoy! If you like sweet, tart and lemon, you will truly love this! Recipe by: Granni K .

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Lemon Meringue Pie UNIT: 1.5Kg (Pre-Portioned X12) SSP: £12.30
Lemon Meringue Pie UNIT: 1.5kg (pre-portioned x12) SSP: £12.30 Features • Blind baked butter enriched pastry • Italian style meringue and Sicilian lemons • Manufactured in the UK Description A blind-baked butter enriched pastry case filled with a smooth, tangy lemon custard created using Sicilian lemons. The pie is topped and finished with an Italian style meringue. It was developed to meet the resurgence of retro desserts and made to higher standards with quality ingredients. OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Lemon Meringue Pie UNIT: 1.5kg (pre-portioned x12) SSP: £12.30 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal Yes Suitable for Vegetarians Yes 1099 kJ Contains Gluten - Suitable for Vegans No Energy 261 kcal Contains Milk No Suitable for Sufferers of Yes Fat 6.4 g Contains Eggs Yes Lactose Intolerance - of which saturates 2.4 g Contains Peanuts No Suitable for Coeliacs No Carbohydrates 38.5 g Contains Nuts No Approved for a Halal Diet No - of which sugars 26.7 g Contains Crustaceans No Approved for a Kosher Diet No Fibre 1.3 g Contains Mustard No Protein 11.6 g Contains Fish No Salt 0.2 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Ingredients Directions for Use Storage Instructions water, EGG albumin powder, sugar, For best results: Store frozen stabilisers (E 466, E 412), acid E 330, glucose Defrost in refrigerator for 24 hours before below -18°C syrup, water, maize starch, dried EGG white, consumption Once defrosted, store modified starch E 1414, stabiliser E 450, acid below 5°C and use within 7 days.
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