WHAT YOU NEED

For the pastry shells

Use EOI 4” or 7” Unbaked or Baked Pastry Shells.

For the meringue filling

GROUP 1

G/ML   INGREDIENTS
1600     Water
800       Caster sugar
400       EOI Sovereign
280       Lemon juice
5            Lemon zest

GROUP 2

G/ML   INGREDIENTS
400       Water
320       Corn Flour

GROUP 3

G/ML   INGREDIENTS
100       Egg yolks

GROUP 4

G/ML   INGREDIENTS
20          Citric or Tartaric Acid

TOTAL WEIGHT: 3925G

For the Meringue topping

GROUP 1

G/ML   INGREDIENTS
400       Egg whites
950       Caster sugar
Colour and flavour as desired

For the Meringue filling

Bring Group 1 to the boil, and then thicken Group 1 with Group 2. Then, take off the heat and blend in egg yolks (Group 3). Add Group 4 to Groups 1, 2, and 3.

For the Meringue topping

Using top speed, whisk the whites only until ‘broken’. Then add the sugar and continue to whisk on top speed until full peak (approximately 15 minutes).

Additional Information:

Make up Procedure

If using EOI Unbaked 4″ or 7″ pastry shells, par-bake at 190°C until lightly golden. Pour the prepared filling into the par-baked pastry shells.

If using EOI Baked 4″ or 7″ pastry shells, simply fill the shells with the prepared filling.

Finishing Instructions:

Pipe meringue on the pies in a design using rosette, etc.

Baking

Colour in hot oven 240°C with full heat to give a flash heat effect to the meringue.

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