Deconstructed Lemon Meringue Pie
This recipe is easy to make ahead of a summer evening dinner party, and looks as pretty as a picture served up in individual glasses or upcycle some of Folláins jars! The key ingredient is our delicious lemon curd, which is made with Irish butter, lemon juice and free range eggs, and provides the perfect mid layer for this gorgeous summer dessert.
Prep time: 30 minutes
Cooking time: 10 minutes
Serves: 4
-
Meringue140g Caster sugar85g Egg whites room temperature 30g Water Filling4 heaped tbsp Folláin lemon curdCrumble50g Butter 150g Digestive biscuits
-
- First things first: Italian Meringue: Combine sugar and water in a small pan
- Cook syrup bringing it to a first temperature of 110C degrees then start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed
- At the same time continue heating the sugar syrup to a final temperature of 118C degrees. By now eggs whites should be a mousse like consistency
- Reduce mixer speed to low and continue beating the whites while pouring the syrup at 118C degrees into the egg whites in a continuous steady stream
-
Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.
- Crumble: Melt the butter in a pan. Place biscuits in a bag and seal tightly. Using a rolling pin, roll over the bag until finely crushed.
- Combine the butter and the biscuits
- To assemble the deconstructed lemon meringue - in a Folláin Jar layer the lemon curd, followed by the crumble and then by the meringue
- Optional: Use torch to slightly toast the meringue.
- Almost there… To serve, crush raspberries with a little lemon juice and pour around the meringue. If short on time use shop bought meringues and add a spoon of whipped cream to each jar to balance out the flavour.
-
To Serve:
- Handful of Raspberries
- Squeeze of Lemon
Ingredients
- Meringue
- 140g Caster sugar
- 85g Egg whites room temperature
- 30g Water
- Filling
- 4 heaped tbsp Folláin lemon curd
- Crumble
- 50g Butter
- 150g Digestive biscuits
Method
- First things first: Italian Meringue: Combine sugar and water in a small pan
- Cook syrup bringing it to a first temperature of 110C degrees then start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed
- At the same time continue heating the sugar syrup to a final temperature of 118C degrees. By now eggs whites should be a mousse like consistency
- Reduce mixer speed to low and continue beating the whites while pouring the syrup at 118C degrees into the egg whites in a continuous steady stream
-
Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.
- Crumble: Melt the butter in a pan. Place biscuits in a bag and seal tightly. Using a rolling pin, roll over the bag until finely crushed.
- Combine the butter and the biscuits
- To assemble the deconstructed lemon meringue - in a Folláin Jar layer the lemon curd, followed by the crumble and then by the meringue
- Optional: Use torch to slightly toast the meringue.
- Almost there… To serve, crush raspberries with a little lemon juice and pour around the meringue. If short on time use shop bought meringues and add a spoon of whipped cream to each jar to balance out the flavour.
-
To Serve:
- Handful of Raspberries
- Squeeze of Lemon
