Lemon Meringue
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grahamsfamilydairy.com.
Cooking tools:
- Pie weights
- Tart pan
- Pie dish
- Rolling pin
- Cookie cutter
- Kitchen scale
- Food processor
- Hand mixer
- Microplane
- Citrus press
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Spoon
- Measuring spoon
- Chef's knife
- Parchment paper
- Refrigerator
Ingredients
- 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
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