Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: 10
Ingredients: 2.0x Sheets sweet shortcrust pastry; 1.0l Cream; 200.0g CARTE D'OR Creme Brulee Mix 1250g; 70.0g CARTE D'OR Pannacotta Dessert Mix 780g; 100.0ml Lemon juice; 4.0x Egg whites; 240.0g Caster sugar

Fluffy sweet marshmallow, tangy lemon and crisp pastry. Whoever invented this recipe was a genius!

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Method

Sheets sweet shortcrust pastry 2.0 x
Cream 1.0 l
CARTE D'OR Creme Brulee Mix 1250g 200.0 g
CARTE D'OR Creme Brulee Mix 1250g
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Amazon AU

Unilever Food Solutions

Free Sample
CARTE D'OR Pannacotta Dessert Mix 780g 70.0 g
CARTE D'OR Pannacotta Dessert Mix 780g
Order Now

x

Order now

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Amazon AU

Unilever Food Solutions

Free Sample
Lemon juice 100.0 ml
Egg whites 4.0 x
Caster sugar 240.0 g

Australian

Aged Care

Pies & Quiche

Desserts

Other European

Fluffy sweet marshmallow, tangy lemon and crisp pastry. Whoever invented this recipe was a genius!

...

Preparation

Method
- Line a greased flan tray with the pastry and blind bake in the oven at 160 degree Celsius until cooked. Remove from the oven and allow to cool.
- Bring the cream to the boil and whisk in CARTE D'OR Creme Brulee Mix and CARTE D'OR Pannacotta Dessert Mix before adding the lemon juice.
- Pour the lemon-flavoured mixture into the pastry case then refrigerate until set.
- Beat the egg whites to medium peaks and slowly add the sugar until a soft meringue is formed. Pipe the meringue over the tart and colour with a blow torch. Serve cut into individual portions.
Chef Tip
- The base in this recipe is also perfect for a cheesecake.