320 x 200mm – A4 size. Serve with cream. Cool. Then comes the fun part! Then comes the easy bit! The base of this drink is a good quality lemon curd. Fill cases with curd, then top with meringue. This tray cake is Lemon Meringue: the sponge is a creamy vanilla cake, with vanilla buttercream swirled on top, lemon sauce, and a variety of lemon decorations and meringue. Nutritions of Lemon Meringue Pies. I watch them like a hawk as they bake, and take them out as soon as they are just set with a slight wobble in the center. The trays measure approx. May be traces of: Nuts, Peanuts Bake for 5 minutes or until meringue is light golden. fatContent: 1099.4 calories saturatedFatContent: 54 grams fat ... Refrigerate for 30 minutes. Italian Meringue. Place chilled cases on an oven tray and bake for 15 minutes or until golden. This cake is one of our best value for money products – the sponge is baked into an A4 sized tray, and then topped with stylish buttercream piping and decorated with lemon sauce and themed with lemon & meringue decorations! Meanwhile, whisk lemon rind, 1/3 cup lemon juice, remaining egg yolks and 1/3 cup sugar in a large, heatproof bowl until well combined, then add remaining butter. To assemble pies, carefully remove pastry from pie dishes and place on a baking paper-lined oven tray. These individual lemon meringue pies have a crispy base, tangy citrus centre and fluffy meringue top. Once boiling, clip a candy thermometer to the pot. When the syrup reaches 110°C, whip the egg whites on a medium speed. For the meringue, combine the sugar and water in a saucepan and bring to the boil.

Allergens include: Milk, Eggs, Gluten and Soya. It brings the creaminess, sweetness and the tart flavour of lemon to the cocktail. You can make this cocktail with store bought lemon curd as long as it’s not too sweet (since the meringue will add enough sweetness to the drink). The lemon mixture is a one bowl recipe and once it’s made, all you have to do is fill the shells and bake.