Lemon Meringue - Graham's Family Dairy

Name: Lemon Meringue - Graham's Family Dairy
Ingredients: The pastry can be made well in advance and rested in the fridge for days this will actually improve it! Don’t worry, the egg white won’t go off.; For a soft meringue, bake for a short time at a high temperature. For a crisp meringue, bake very slowly at a lower temperature.; Share on Facebook; Share on Twitter; Share by E-Mail; Share on LinkedIn; 200g plain flour; 100g Graham’s unsalted butter, cold and cut into chunks; 1 egg yolk (keep the white for the meringue); 1-2 tablespoons of cold water; 20g cornflour (about 2 tablespoons); 100g caster sugar; Juice and finely grated zest of 2 lemons, diluted up to 200ml with water; 100g Graham’s unsalted butter; 3 egg yolks plus one whole egg

www.grahamsfamilydairy.com

Create classic Lemon Meringue with Graham's Golden Organic Milk. Perfect for dessert, passed down through generations. Easy to follow recipe with step-by-step instructions.

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Ingredients

The pastry can be made well in advance and rested in the fridge for days this will actually improve it! Don’t worry, the egg white won’t go off.
For a soft meringue, bake for a short time at a high temperature. For a crisp meringue, bake very slowly at a lower temperature.
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Share on Twitter
Share by E-Mail
Share on LinkedIn
200g plain flour
100g Graham’s unsalted butter, cold and cut into chunks
1 egg yolk (keep the white for the meringue)
1-2 tablespoons of cold water
20g cornflour (about 2 tablespoons)
100g caster sugar
Juice and finely grated zest of 2 lemons, diluted up to 200ml with water
100g Graham’s unsalted butter
3 egg yolks plus one whole egg