Birds Lemon Pie Filling & Meringue Mix - 6x24ptn

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Immediately pour the hot lemon filling into the cooled pie crust. Step 4 – Make the Italian meringue topping; No weepy meringue –this recipe uses Italian meringue; a fluffy, stable meringue that won’t leak onto your pie. Perfect for any occasion – it makes a lovely morning or afternoon tea, or a fabulous showstopping dessert for your next Christmas, Easter or family celebration. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray. Let the pastry cool to room temperature before adding the lemon filling. Step 3 – Prepare the lemon filling;

Instant Lemon Supreme - Lemon Meringue Pie Filling - British Instant Lemon Supreme - Lemon Meringue Pie Filling - British

Butter –adds richness and creaminess to the filling, as well as helping it to set when chilled. Use real butter for best results.Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.

Birds Lemon Pie Filling and Meringue Mix 440g | Approved Food Birds Lemon Pie Filling and Meringue Mix 440g | Approved Food

Simple ingredients –this recipe uses fresh lemons and a handful of basic pantry staples like flour, sugar and eggs. Once your sugar syrup reaches temperature pour it into the egg whites as they are being whisked and continue to whisk on high until they cool.Then, carefully whisk the egg yolk mixture into the lemon filling. Keep the heat on low and whisk only until the mixture starts to bubble. Turn the heat off.