food
Reverse Lemon Meringue Pie
We took a lemon meringue pie and flipped it on its head!
food
Reverse Lemon Meringue Pie
We took a lemon meringue pie and flipped it on its head!
Supplies
- For the pastry:
- 175g plain flour
- 100g cold butter, cubed
- 1 tbsp icing sugar
- 1 egg yolk
- For the white base:
- 500g mascarpone
- 4 tbsp caster sugar
- 1 tsp vanilla extract
- For the yellow meringue:
- 3 egg whites
- 150g caster sugar
- Yellow colouring
- Lemon flavouring
Steps
- Pre-heat the oven to 180C.
- Make the pastry: Put all the pastry ingredients, along with 1 tablespoon cold water into a food processor and pulse until everything is combined. Tip onto a floured work surface and roll out to 4-5mm thick. Line your pie dish and trim the sides. Prick the base and pop into the freezer to chill for an hour.
- Fill with baking beans and bake for 10 minutes, then remove the beans and cook for a further 5 minutes. Remove from the oven and leave to cool.
- Make the white layer: Mix together the mascarpone, sugar and vanilla and spread into the cooled pastry case. Smooth the top.
- Make the meringue: Whisk the egg white to stiff peaks with an electric whisk. Slowly add the sugar, a teaspoon at a time. When all the sugar has been added, whisk through the yellow food colouring and lemon flavouring.
- To serve:Dollop the meringue onto the pie case, making nice shapes with the back of a spoon. Blowtorch the top to highlight the peaks, then slice and serve.