Lemon Meringue Pie

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LEMON MERINGUE PIE Preparation : 1 hr - Resting : 1 hr - Cooking : 40 min - Equipment : Ø 28-30 cm tin, piping bag, thermometer Ingredients : 6-8 - RICHSHORTCRUSTPASTRY - 140 g butter - 250 g plain flour - 100 g caster sugar - 1 egg yolk - 45 ml water - LEMON FILLING - 150 g caster sugar - 3 untreated lemons - 30 g butter - 3 eggs - ITALIAN MERINGUE - 180 g caster sugar - 3 egg whites - 3 tbsp water RICH SHORTCRUST PASTRY 1. Follow the recipe 2. Preheat your oven to 180 °C (gas mark 4). 3. Bake blind* for 20 minutes. LEMON FILLING 1. Zest one of the lemons and juice all three. 2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. Ble nd for 1 minute. 3. Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden spoon. Stir in th e diced butter. Return to the food processor. Blend for 30 seconds. 4. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven (120 °C / gas mark ½). ITALIAN MERINGUE 1. Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first. 2. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase the temperature to 119 °C, then remove from the heat. 3. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue whisking for about 5 minutes. 4. Pipe or spoon the meringue on top of the lemon filling. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long. 5. Keep in a cool place till ready to serve. Compact 3200 XL CS 4200 XL CS 5200 XL Pâtissier Multifunction .

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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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