SASKO BAKE MIX LEMON MERIGUE PIE
INGREDIENTS
Metric
Imperial
- 1 x packets SASKO COOKIE MIX
- 2 eggs
- 2 egg yolks
- 165 g caster sugar
- 80 g butter
- Jusice and zest of 2 lemons
- 170 g egg white
- 225 g caster sugar
- 1/4 tsp cream of tartar
- 5 ml vanilla essance
- 1 x packets SASKO COOKIE MIX
- 2 eggs
- 2 egg yolks
- 5.62 oz caster sugar
- 2.82 oz butter
- Juice and zest of 2 lemons
- 5.99 oz egg white
- 7.93 oz caster sugar
- 1/4 tsp cream of tartar
- 0.16 oz vanilla essance
METHOD
Lemon Curd Method:
- Whisk eggs, egg yolks and sugar together in a small pot.
- Add butter, zest and juice and place on a low heat.
- Mix continuously on low heat until mixture starts to thicken.
- Once thick remove from pot and pass through a sieve to remove all zest.
- Cover with cling film and place in fridge to cool.
- Full a medium saucepan once quarter full with water. Set the saucepan over a medium heat, and bring water to the boil.
- Combine egg whites, sugar and cream of tartar in a heatproof bowl of electric mixer and place over saucepan.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 31/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment. Start on a low speed and gradually increase to high until stiff, glossy peaks are formed, about 10 minutes. Add vanilla and mix until combined. Use meringue immediately.
- Make cookie mix as per packet instructions.
- Roll out cookie mixture until 2mm think. Refrigerate until cold. Cut in round disk approx. 6cm in diameter.
- Line a mini muffin silicon tray with the cookie pastry disks.
- Line with silicon paper and blind baking beans. Bake until golden brown and crisp, allow to cool.
- Pip the lemon curd into the cookie cup, pip on the Swiss meringue and blow touch to finish.
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