chelsea winter lemon meringue pie

The end result is well worth the wait while it is baking. It will be a repeat performance. You’ve been added to our list and will receive our Baking Inspiration Newsletter. For more inspiration join the Chelsea Also that you don’t need all of the butter at once little bit by little bit. Way too sweet with the condensed milk.

Brilliant. Thank you for subscribing! Turn the oven temperature down to 130-150ºC.Now to the filling.

Thank you for subscribing! Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Preheat oven to 150*C. grease either a round pie dish or a spring form tin with non stick spray.In a whizz crush packet of wine biscuits then pour crumbs into a bowl add melted butter and mix well make sure its not too dry, so if you need to add more melted butter do so.Press biscuit crumbs into dish going up around the sides as well making sure its firm and even.Place into a freezer for a while.Mix in a bowl condensed milk, egg yolks, lemon juice and rind, mixing well until is smooth and slightly thick.Take base out of freezer and pour over the filling spreading carefully.In a seperate bowl beat together egg whites & Chelsea Caster Sugar until thick, white and is forming peaks. Should have looked at the date on the egg carton though. Base:1 Packet Super Wine Biscuits160g Butter meltedFilling:1 Tin Condensed milk2 Egg yolks1/2c lemon juice (prefer fresh)1 lemon rindTopping:4 egg whites2 tbsp Chelsea Caster Sugar. Bake at 350° until meringue … No leakage. Really loved it especially the sweetness because I love lemons!!! Not sure is it 1 x1\2 sugar or 11/2cups of sugar.

Cut with a wet knife and wipe the knife between cuts to neaten the slices. Cool in tin. Very good, found this easy to make and tasted very good. Wrap dough in baking paper and chill for 30 minutes, then press into the base and up the sides of the prepared quiche or cake tin. Process until the mixture clumps together in a ball around the blade. It used the least amount of dishes for a lemon meringue pie recipe. Make the pastry base. Definitely making again soon! Line a 23cm flan ring or pie dish and trim away any excess pastry.

Add egg yolks, Chelsea White Sugar, water and butter. If dough is a little dry, add 1 Tbsp chilled water. Disappointing. Baking Club. Taste was excellent but had to be eaten directly from the baking form with a spoon. I would recommend this dessert to anyone who is unsure what to cook, for either family or company. Cook gently, stirring until mixture thickens like custard (about 10 minutes). I don’t have a food processor so I made the pastry by hand but it was still 10/10! Perfect. Was worried it might be too sweet but it was lovely. Lemonfilling was to runny. I have made this several times and loved it. (If you’re not already a member, please join!). Edmonds is much better. Brilliant! Chelsea Sugar: Spread over top of filling but don't cover the base egde.Bake at 150 C for 5 minutes or until slightly golden on top.cool for 1 hour before serving. FillingWhile pastry is cooking, combine Edmonds Fielder's Cornflour, lemon zest and juice in a saucepan. Really easy to make, though a little time consuming having to rest the pastry twice. It takes a lot longer prep and cook time than it indicates, and the pastry needs to be rested twice. This made a very impressive, perfect pie. Cornflour is missing from the recipe, for the filling otherwise the filling becomes sloppy.

This recipe works way better than the condensed milk version :). Bake for 15-20 minutes, until meringue is firm and golden. Remove when cold and serve with whipped cream or ice cream.

Filling is perfect- not too sweet and tastes like Lemon curd. Gradually beat in Chelsea Caster Sugar or Chelsea Raw Caster Sugar until all incorporated and mixture is glossy. This tastes so good but I seriously recommend that you chill it again once you have put the filling in while you are making the meringue. I suggest this recipe to everyone who is in trend to bake/eat this or or who enjoys citrus. This is definitely a 5 star recipe. I add more lemon rind though because I am a lemon fiend. To ‘like’ a recipe, please login to the Baking Club. Pastry2 tbsp Chelsea White Sugar2 eggs, divided125g Tararua Butter, softened1 3/4 cups Edmonds Standard Grade Flour1 tsp Edmonds Baking PowderPinch of saltFilling1/4 cup Edmonds Fielder’s Cornflour1 tbsp finely grated lemon zest1/2 cup lemon juice4 egg yolks1 cup Chelsea White Sugar1 cup water1 tbsp Tararua ButterMeringue Topping4 egg whites1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar. No complaints there :-) Love the filling, not too sweet and I certainly got the tangy lemon taste! Yes, a bit more work involved with the resting time but seeing as it was my first time trying it, I followed the recipe. Will definitely use this recipe again though.

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