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  • Mini Lemon Meringue Pies

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    ss717
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    Mini lemon meringue pies are made with a lemon curd filling and meringue topping. The lemon curd is made by continuously whisking eggs, sugar, lemon juice and zest over low heat until thickened. The curd is then strained and refrigerated. Mountain bread is cut to fit muffin tins, baked briefly, and cooled. Meanwhile, egg whites are beaten with sugar to form stiff meringue. The chilled lemon curd is spooned into the bread cups and topped with meringue before a brief second baking.

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    Mini lemon meringue pies are made with a lemon curd filling and meringue topping. The lemon curd is made by continuously whisking eggs, sugar, lemon juice and zest over low heat until thickened. The curd is then strained and refrigerated. Mountain bread is cut to fit muffin tins, baked briefly, and cooled. Meanwhile, egg whites are beaten with sugar to form stiff meringue. The chilled lemon curd is spooned into the bread cups and topped with meringue before a brief second baking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato DOCX, PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    12 visualizzazioni1 pagina

    Mini Lemon Meringue Pies

    Caricato da

    ss717
    Mini lemon meringue pies are made with a lemon curd filling and meringue topping. The lemon curd is made by continuously whisking eggs, sugar, lemon juice and zest over low heat until thickened. The curd is then strained and refrigerated. Mountain bread is cut to fit muffin tins, baked briefly, and cooled. Meanwhile, egg whites are beaten with sugar to form stiff meringue. The chilled lemon curd is spooned into the bread cups and topped with meringue before a brief second baking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato DOCX, PDF, TXT o leggi online su Scribd
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    mini lemon meringue pies

    6whole eggs 200gm caster sugar 150ml lemon juice and finely grated zest 170gm butter 3sheets of Mountain Bread 3tsp extra caster sugar 1 Continuously whisk 3 whole eggs and 3 egg yolks (keep 3 whites aside), sugar, juice and zest in a heavy based saucepan over low heat for 5-6 minutes until slightly thickened. Add butter and whisk gently for further 20 minutes or until curd is like very thick custard. Strain the curd mixture to remove the zest and refrigerate for a minimum 1 hour. 2 Cut the Mountain Bread to fit greased muffin trays, brush with a little water and press into trays. Place into a pre heated oven at 200c for 2-3 minutes or until crisp. Remove from tins and allow to cool. 3 In a small mixing bowl beat the 3 left over egg whites until fluffy. Gradually add the extra caster sugar. Beat on high until sugar is dissolved and meringue is very stiff. 4 Spoon curd mixture into Mountain Bread cases and top with meringue. Return to oven for 2 minutes or until slightly brown. Serve straight away.

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