Wednesday, 17 April 2013

Paul Hollywood's Lemon Meringue Pie

I asked Kay who I live with if she had any requests from Paul Hollywood's "How to Bake" recipe book. Instantly she said Lemon Meringue Pie. So this one was for you Kay.

This was my first attempt at a Lemon Meringue Pie and I found it a very easy to follow recipe. I did cheap again with the pastry and had ready to roll. But the pastry could have been made the day before and kept in the fridge.

This recipe uses a lot of fresh lemons to make the lemon curd, which you could reduce if you didn't want it to be as tangy. For me I think the lemon flavour could have been reduced slightly, but not too much, I didn't think it was extremely tangy. However, Kay who requested the pie loved the flavour as it was.

There was spare lemon curd which I put in to a tupperware tub and stored in the fridge. This could be used on toast, a rivita cracker with cream cheese, mixed with vanilla ice-cream for lemon curd ice-cream. Anything you want really.

The recipe also uses almost twice as many egg yolks as it does egg whites. I held on to the spare egg whites in the fridge so I could make something else a few days later.

Egg whites can be kept in a container in the fridge for up to about 4 days. Or kept in the freezer for up to 12 months. Click on this link for information from Nigella Lawson on Frozen Egg Whites.

I will write a post on what to make with left over egg whites at a later stage.

I was extremely pleased with how the pie turned out, it wasn't nearly as difficult as I thought it would be.

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