Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 100 g water; 125 g caster sugar; 1 g yellow Sevarome colour; 50 g blanched lemon strips; 10 g lemon zest; 2 g lemon juice; 15 g lemon yoghurt; 50 g yoghurt powder; 200 g caster sugar; 5 g yoghurt powder; 4 g gelatine; 100 g egg whites; 60 g egg yolks; 220 g caster sugar; 170 g unsalted butter; 180 g whole eggs; 5 g acidic yoghurt powder; 10 g non acidic yoghurt powder; 20 g lemon oil; 55 g maltosec; 125 g butter; 3 g fresh lemon juice; 3 g gelatine; 30 g egg yolks; 12 g custard powder; 50 g caster sugar; 8 g lemon zest; 200 g whole milk; 10 g fresh lemon juice; 30 g glucose

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Smashed Tart Sweet Pastry

135 g T55 soft flour
70 g unsalted butter
45

Dessert
Pie

Method

Smashed Tart Sweet Pastry

Cream the butter and sugar together, then add the whole eggs, yolks and salt and work to a smooth paste. Add the flour and mix until the dough comes together. Clingfilm and rest for one hour. Line a small tart ring and blind bake for 10 mins at 165°C. Remove the beans and bake for a further 5 minutes at 170°C.