Edmonds Lemon Meringue Pie Recipe Nz

Prepare a 24cm loose bottomed quiche cake tin.

Edmonds lemon meringue pie recipe nz. Sprinkle with reserved sugar then bake for 15 20 minutes until meringue is golden and puffed. Process until mixture clumps together in a ball around the blade. Line two baking trays with baking paper.

Pastry combine chelsea white sugar and one egg in a food processor until pale and frothy. 3 large egg whites. I used three small lemons which yielded about 1 2 c.

Sift flour and icing sugar into a bowl and rub in the butter. Preheat oven to 180 c bake. Add yolk and enough water to make ingredients cling together.

On a lightly floured board roll out the pastry or use a ready rolled sheet. Pour lemon mixture into pre cooked base and pile on the meringue making sure to bring the meringue right to the edge of the almond shell to seal in the filling. 3 large egg yolks.

Process until the mixture clumps together in a ball around the blade. Preheat the oven to 190ºc. Add tararua butter edmonds standard grade flour edmonds baking powder and salt.

1 1 2 cups water. I prefer lemon meringue pie recipes like this one that call for water rather than recipes using milk. Rind and juice of 2 lemons.