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Start whisking the whites just before the sugar syrup reaches the target temperature so they’re sufficiently whipped (they should be at medium peaks – the tips flop a little when the whisks are removed). The hot syrup cooks the whites, resulting in a soft, stable meringue that doesn’t need further cooking. The Italian meringue We recommend using a sugar thermometer (or digital thermometer) as the sugar syrup needs to be 120-122✬ when it’s mixed with the egg whites. If you don’t have a stick blender, whizz the mixture in a food processor, adding the butter in a few additions. The lemon custard The method for the custard is called tempering: a little of the hot mixture is added to the eggs to stop them scrambling when they’re added back into the pan. A long resting time is essential to allow the butter to firm up before rolling, and take your time when lining the tart shell – you may need to chill the pastry briefly between rolling and lining the tin. Butter and sugar are creamed with an egg before adding the dry ingredients, resulting in a more malleable dough. The pastry Pâte sucrée is sometimes called sweet shortcrust, but the method is different.
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The tart is best eaten on the day it’s made. The meringue can be made 2-3 hours ahead and kept covered at room temperature. The pastry and the lemon custard can be made up to 2 days ahead and kept in the fridge.
Lemon meringue pie recipe how to#
Watch how to make the lemon meringue pie here: To get the authentic Gloria look, caramelise the outside of the meringue with a blow torch (or leave as is), then chill for an hour before serving. Pile the meringue on top and use a spatula to shape it into a tall dome.
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With the mixer on medium, carefully pour the 120✬ syrup into the meringue in a thin stream (pour directly onto the egg white rather than the whisk or bowl). When the sugar syrup is almost at temperature (around 112✬) whisk the egg whites to medium-stiff peaks in the very clean bowl of a stand mixer fitted with the whisk attachment (see Know How). Bring to the boil and cook until the mixture reads 120✬ on a cooking thermometer (see Know How).