Monday , November 18 2019
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Titchwell Manor Lemon Meringue Pie

Lemon Meringue Pie

By Titchwell Manor
www.titchwellmanor.com

INGREDIENTS

For the Pastry
110g of plain flour
75g of butter, diced
35g of sugar
1/2 egg, whisked
1/2 lemon zest

For the Lemon Curd
120g of lemon juice
125g of sugar
210g of egg
100g of butter
1 leaf gelatine

For the Italian Meringue
225g egg whites
450g of sugar
130g of water

For the White Chocolate Sorbet
175g of white chocolate
200ml of stock syrup
550ml of milk

For the Oaty Crumb
56g of oats
35g of plain flour
50g of sugar
2g of salt
60g of unsalted butter

Serves 6

Method
For the Pastry
Combine the flour, butter, sugar and zest and rub in between your fingertips until the mix resembles breadcrumbs. Then add the egg and form one flat ball of dough. Clingfilm and refrigerate for at least 30 minutes. Roll out the pastry onto a floured surface until about 3mm thick, then using a ring cutter, slightly larger than the moulds you are using, and cut out 6 discs. Line each mould with the pastry and then blind bake using some baking parchment and baking beans for 25 minutes at 160°C

For the Lemon Curd
Place the juice, eggs and sugar over a bain-marie in a round bottomed bowl. Whisk until cooked and a thick ribbon stage around 85°C. Remove from the heat, whisk in butter and gelatine. Pass and chill

For the Italian Meringue
Put the whites onto whisk on speed 1. Bring the water and sugar up to 121°C. Increase the whisking speed and slowly pour in the hot syrup. Continue whisking until the mixture cools

For the White Chocolate Sorbet
Bring the milk and stock syrup to the boil and pour over the chocolate, stir until melted. Pass and chill. Churn

For the Oaty Crumb
Mix all the dry ingredients together in an oven proof dish. Dice the butter and place on top. Bake at 165°C for 20 minutes, stirring every 5 minutes

To Serve
Pipe the lemon curd into the tart case and smooth off the top with a knife. Pipe the meringue on top of the curd and lick with a blow torch or flash under a hot grill. Place a spoonful of the oat crumb on the plate. Place the lemon meringue pie next to the crumb. Finally finish with a scoop of the white chocolate sorbet

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