Lemon Meringue Pie
Serves: 24
Ingredients
- 500g McDougalls Shortcrust Pastry Mix
- 100g caster sugar
- 170ml water
- 1 packet Bird’s Lemon Filling Mix
- 1.15l water
- 1 packet Bird’s Meringue Mix
- 160ml water
- 220g caster sugar
Method
- Pre-heat oven to 170°C. Mix McDougalls Shortcrust Pastry Mix with 170ml water to make a dough. Rest for 10 minutes then roll out
- Divide pastry into four, roll and line four 18cm/7” pie tins. Bake blind for 20 minutes or until cooked
- Blend Bird’s Lemon Filling Mix with 1.15l cold water. Bring to the boil, stirring continuously, and simmer for 1 minute
- Pour into baked pastry cases and allow to cool
- Add 160ml water to the Bird’s Meringue Mix and whisk on a low speed for 1 minute
- Increase to a high speed and whisk until mixture forms soft peaks. Add the 220g caster sugar and blend on a low speed for 1 minute
- Divide the meringue between the 4 pastry cases to cover the lemon filling. Create a peak finish
- Cook for 40 minutes at 160°C