Читать книгу Love at First Bite - M & R Horton Holland - Страница 31

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Place the 2 pie cases on a baking tray and fill with the lemon liquid, ensuring you do not overfill. Carefully so as not to spill, place the tray with the filled cases on the middle shelf of your oven. Bake at 130ºC (110ºC fan-forced) for 15 minutes or until just set. Remove from oven and set aside while you prepare the meringue topping.

Increase the oven temperature to 180ºC (160º fan-forced).

Make the meringue by beating the egg whites with an electric mixer for approximately 30 seconds (or until soft peaks form). Add a pinch of cream of tartar. Slowly add 3 tbs of caster sugar, a small amount at a time, beating well until all the sugar has dissolved and the meringue is thick.

Spoon the meringue onto the warm baked pie. Use the back of a spoon to make large swirls and create peaks. Return to the oven and bake for a further 5 minutes or until meringue is lightly browned.

Remove pies from the oven and set aside to cool. Serve chilled.