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Recipe Card

Lemon Verbena Meringue Pie

Ingredients

  • 500 g Jus-Rol™ shortcrust pastry
  • 1 Bunch of Lemon Verbena
  • 450 ml water
  • 12 Lemons zest & juice
  • 130 g cornflour
  • 12 Egg Yolks
  • 500 g Caster sugar
  • Meringue

  • 4 Egg Whites
  • 120 g Caster sugar
  • 120 g icing sugar

Equipment required

  • Saucepan
  • Baking Beans
  • Baking Sheet

Techniques used

Method

  1. Roll out the Jus-Rol™ Shortcrust Pastry on a lightly floured surface until 1/2 cm thick.
  2. Line 12 x 6 cm individual pastry cases then fill with parchment paper and baking beans.
  3. Place into the oven and bake for 15 minutes.
  4. Remove the parchment and beans and return to the oven for another 5 minutes.
  5. Remove from the oven and set aside to cool.
  6. Place half the lemon verbena in 450ml of water and bring to the boil.
  7. Mix the zest, juice and cornflour together and pour into 450ml boiling water.
  8. Stir until mixture has thickened then remove from heat.
  9. Mix together the egg yolks and sugar and whisk into lemon mixture.
  10. Return to the heat until thick then cool slightly before pouring into pastry cases.

Meringue:

  1. Reduce oven temperature to 110°C.
  2. Whisk the egg whites until soft peaks form.
  3. Slowly add the sugar and icing sugar.
  4. Once the whites are stiff and glossy place into a piping bag.
  5. Pipe small mini meringues onto a baking sheet and bake for 40 minutes.
  6. Remove from the oven and leave to cool on the baking sheet.
  7. Once cool place the mini meringues on the lemon curd pie and garnish with the remaining lemon verbena.

Optional Extras:

Sprinkle with a little icing sugar and serve with raspberry sauce

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