Outdated-Original Lemon Meringue Pie – From one among my late mom’s previous BeRo cookbooks – and, merely the BEST lemon meringue pie recipe EVER!
Baking Heirloom Recipes with Be-Ro
An quaint recipe, from one among my late mom’s previous BeRo cookbooks – and, merely the BEST lemon meringue pie recipe.
A crisp shortcrust pastry base, with tangy lemon filling and a beautiful, mild and ethereal pillowy meringue topping.
Nothing excessive – it’s not an enormous pie, only a modest however delectable pie, with over 70 years of historical past behind it. Tried and examined.
Typically, much less is extra, even within the culinary world, and that is my favorite recipe for an old school and conventional lemon meringue pie.
I served this as a part of my Sunday tea tray last week. It’s all gone now, however I’ve had a request to make it once more quickly.
The BeRo books prompt particular person Lemon Meringe Tartlets within the older editions, and the recipe for a big pie didn’t seem till concerning the 1970’s.
My late mom by no means made the smaller tarts, it was all the time a big pie that was made, and normally for Easter, birthday events or sunday tea.
My mom used the little Inexperienced’s packets of lemon pie filling generally. Normally when she had no lemons, though generally she’d add lemon zest and juice to the packet combine.
Nevertheless, her favorite recipe was from one among her previous BeRo books – the thirty eighth version, which was revealed within the 1980’s, which I now have in my assortment.
She would all the time make her personal shortcrust pastry, and the pie shell was baked blind, to present a crisper and fewer soggy pastry backside.
I hope you like this recipe as a lot as we do, and in the event you make the recipe, please do let me know within the feedback under – Joyful Baking! Karen
Pin me for Later Baking
The right way to Bake a Pie Case Blind
- Roll the pastry out and line the ready pie dish/flan tin.
- Place a circle of baking parchment on prime of the pastry and fill with baking beans.
- Bake blind in a pre-heated oven 200C/400F/Gasoline mark 6 for 10 minutes.
- Take out and thoroughly take away the baking beans and parchment.
- Return to the oven for an additional 5 minutes.
- Take away and permit to chill barely.
Utilizing a Lemon Pie Filling Combination
- For a fast technique when you haven’t any lemons, use a Inexperienced’s Lemon Pie Filling Combine, the directions are on the field, and there are 2 packets in a field, every making 1 pie.
- When you’ve got lemons however need the comfort of not weighing something, use a Inexperienced’s Lemon Pie Filling Combine, and instead of water, add the lemon juice in addition to grated lemon zest for a extremely zingy pie filling.
- You should purchase the pie filling mixes within the supermarkets and right here: Inexperienced’s Lemon Pie Filling Combine
Extra BeRo Recipes
Outdated-Original Lemon Meringue Pie Recipe
Outdated-Original Lemon Meringue Pie
Yield:
8
Prep Time:
45 minutes
Prepare dinner Time:
half-hour
Complete Time:
1 hour quarter-hour
An quaint recipe, from one among my late mom’s previous BeRo cookbooks – and, merely the BEST lemon meringue pie recipe.
A crisp shortcrust pastry base, with tangy lemon filling and a beautiful, mild and ethereal pillowy meringue topping.
Nothing excessive – it’s not an enormous pie, only a modest however delectable pie, with over 70 years of historical past behind it. Tried and examined.
Typically, much less is extra, even within the culinary world, and that is my favorite recipe for an old school and conventional lemon meringue pie.
I served this as a part of my Sunday tea tray last week. It is all gone now, however I’ve had a request to make it once more quickly.
The BeRo books prompt particular person Lemon Meringe Tartlets within the older editions, and the recipe for a big pie did not seem till concerning the 1970’s.
My late mom by no means made the smaller tarts, it was all the time a big pie that was made, and normally for Easter, birthday events or sunday tea.
My mom used the little Inexperienced’s packets of lemon pie filling generally. Normally when she had no lemons, though generally she’d add lemon zest and juice to the packet combine.
Nevertheless, her favorite recipe was from one among her previous BeRo books – the thirty eighth version, which was revealed within the 1980’s, which I now have in my assortment.
She would all the time make her personal shortcrust pastry, and the pie shell was baked blind, to present a crisper and fewer soggy pastry backside.
I hope you like this recipe as a lot as we do, and in the event you make the recipe, please do let me know within the feedback under – Joyful Baking! Karen
Components
- 115g (4ozs) shortcrust pastry
- Filling:
- 2 x massive eggs, separated
- 225g (8ozs) caster sugar
- Juice and grated zest of 1 massive lemon
- 150mls (1/4 pint) boiling water
- 30g (1oz) cornflour
Directions
- Line an 18cm (7″) flan tin or pie dish with the shortcrust pastry, and bake blind for quarter-hour – see notes under.
- Beat the egg yolks with 110g (4ozs) of the sugar.
- Add the lemon juice, grated zest and the boiling water to the egg yolk and sugar combination.
- Mix the cornflour with somewhat chilly water, then add to the egg yolk combination. Pour the combination right into a saucepan and convey it to the boil, stirring on a regular basis.
- Pour the lemon pie filling into the baked pastry case.
- Whisk the egg whites till stiff, then step by step beat within the remaining sugar till you might have a stiff, shiny meringue combination that holds its form.
- Pre-heat the oven to 150C/300F/Gasoline mark 2.
- Spoon the meringue over the lemon pie filling, swirling it to make peaks, then bake till the meringue is crisp and a pale golden brown, for 25 to half-hour.
- Take away from the oven, permit to chill, and serve lower into wedge at room temperature.
Notes
The right way to Bake Blind:
Roll the pastry out and line the ready pie dish/flan tin.
Place a circle of baking parchment on prime of the pastry and fill with baking beans.
Bake blind in a pre-heated oven 200C/400F/Gasoline mark 6 for 10 minutes.
Take out and thoroughly take away the baking beans and parchment.
Return to the oven for an additional 5 minutes.
Take away and permit to chill barely.
Utilizing a Lemon Pie Filling Combination:
For a fast technique when you haven’t any lemons, use a Inexperienced’s Lemon Pie Filling Combine, the directions are on the field, and there are 2 packets in a field, every making 1 pie.
When you’ve got lemons however need the comfort of not weighing something, use a Inexperienced’s Lemon Pie Filling Combine, and instead of water, add the lemon juice in addition to grated lemon zest for a extremely zingy pie filling.
You should purchase the pie filling mixes within the supermarkets and right here: Inexperienced’s Lemon Pie Filling Combine
Vitamin Info
Yield 8
Serving Dimension 1
Quantity Per Serving
Energy 76Complete Fats 3gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 52mgSodium 73mgCarbohydrates 10gFiber 1gSugar 6gProtein 2g
