This lemon meringue pie is a perfect combination of tangy lemon pudding and sweet crunchy meringue on a Biscoff base.
Ingredients:
Eggs - 2
Granulated sugar - ½ cup (3.5 ounces / 100 grams)
Granulated sugar - ⅓ cup (2.5 ounces / 70 grams)
Lemons - 2
Cornstarch - 2 tablespoons (¾ ounce / 20 grams)
Cornstarch - 1 teaspoon
Water - ⅔ cup (5 fluid ounces / 150 ml)
Biscoff biscuits - 10 biscuits
Melted butter - 1 ounce (28 grams)
Method:
Crush the Biscoffs into crumbs in a blender.
Combine the crushed Biscoffs with the melted butter and then divide them into serving dishes and press down gently.
Grate the zest from 1 lemon and squeeze the juice from both.
Sieve the lemon juice into a bowl and then add in the zest.
Stir 2 tablespoons of cornstarch into the lemon juice until it completely dissolves.
Boil the water in a pan or kettle and stir it into the lemon and cornflour mixture until it is thickened and lump-free. Set aside to cool off a little.
Separate the eggs and put the yolks into one bowl and the whites into another.
Whisk ⅓ cup of sugar into the egg yolks and then whisk in the lemon mixture.
Divide the lemon and egg mixture over the Biscoff bases and set aside.
Switch your oven on to preheat - 400°F (350°F fan) / 200°C (180°C fan) / Gas 6.
Next, whisk the egg whites until they develop soft peaks.
Then pour the ½ cup of sugar in gradually, whisking all the time.
Finally, whisk in 1 teaspoon of cornstarch and then use a piping bag to pipe the meringue over the lemon layer (you can spoon it on if you prefer.)
Place your lemon meringue pies on a baking tray in a preheated oven and bake for 20 to 25 minutes until the meringue turns golden brown.
These can be eaten warm or cold.
Негізгі бет Тәжірибелік нұсқаулар және стиль Mini Lemon Meringue Pies
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