Lemon Meringue Pie

meritaten

a shallow sponge tin will work too!

meg72

pogg000 wrote: »

Bra and knickers?

Now that was naughty just spat a mouthful of coffee all over my keyboard:rotfl::rotfl::rotfl:thanks for the giggle.

zippychick

Now you have your answer, I've merged this with our lemon meringue pie thread

Zip

VfM4meplse

beachbeth wrote: »

Delia's recipe for the lemon filling (which I must get round to trying is:

Measure 275ml(10floz) water into a jug. Put 3tblsp cornflour and 50g (2oz) golden caster sugar into a bowl. Add enough of the water to make a paste. Pour the rest of the water into a saucepan and add the grated zest of 2 large lemons to it. Bring to the boil and then pour it gradually into the cornflour mix, stirring all the time until its smooth. Return this to the saucepan and bring to the boil again, stirring for about a minute. Remove from the heat and beat in 3 large egg yolks, juice of 2 large lemons and then, finally, 40g (1½ oz) butter. This can now be poured onto your prepared pastry base and the whisked meringue spooned on top.

phunkles wrote: »

Thank you Penelope
Is it wrong that ive basically been paying for cornflour,lemons,sugar and a bit of butter?

Thanks for the recipe but what I wanted to know is if anyone has had a good result making the curd with butter but without eggs?

This_Year

The eggs make it thick and yummy. Sorry if you don't eat eggs... no idea if it will set without them.

I love that recipe and it's always worked for me. I must experiment with it!

nuatha

VfM4meplse wrote: »

Thanks for the recipe but what I wanted to know is if anyone has had a good result making the curd with butter but without eggs?

If it helps, I've used this recipe which is vegan. For straight lemon curd I boil for around 45 seconds, for a stiffer lemon tart filling I boil for about a minute and a half.
This should work with butter instead of the vegan spread.
HTH

VfM4meplse

This_Year wrote: »

The eggs make it thick and yummy. Sorry if you don't eat eggs... no idea if it will set without them.

I love that recipe and it's always worked for me. I must experiment with it!

nuatha wrote: »

If it helps, I've used this recipe which is vegan. For straight lemon curd I boil for around 45 seconds, for a stiffer lemon tart filling I boil for about a minute and a half.
This should work with butter instead of the vegan spread.
HTH

Thanks both - just been watching Nana Ruth's recipe and came to the conclusion that eggs aren't necessary. Although I did think she used too much cornflour, I'll use arrowroot instead. Surprisingly quick to make!

ETA: Check this out for a citrus scented candle! I'll be scraping all the zest off first though, no wastage http://m.youtube.com/watch?v=-YJgdOFYtj8

VfM4meplse

VfM4meplse wrote: »

Thanks both - just been watching Nana Ruth's recipe and came to the conclusion that eggs aren't necessary. Although I did think she used too much cornflour, I'll use arrowroot instead. Surprisingly quick to make!

ETA: Check this out for a citrus scented candle! I'll be scraping all the zest off first though, no wastage http://m.youtube.com/watch?v=-YJgdOFYtj8

Just a quick update, made the curd this morning and included the segmented fruit, didn't measure anything, just slung it into the pan, 10 mins job done. Was fine without eggs, just not opaque but tastes great. Realised having looked at other threads that I forgot to add the butter .

My attempt at making the candle however was a resounding failure