Lemon Pie Filling: Sugar, Cornflour, Potato Starch, Fumaric Acid, Flavouring, Salt, Acidity Regulator: TriSodium Citrate; Colours: Curcumin, Annatto Norbixin.
Meringue Mix: Sugar, Egg White Powder, Stabilisers: E412, E466; Acidity Regulator: Citric Acid.
Biscuit Crumb: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Sugar, Wholemeal Wheat Flour, Vegetable Shortening (Palm, Rapeseed), Dried Glucose Powder, Salt, Raising Agents: Sodium Bicarbonate.
Caramel Syrup: Sugar, Colours: E150d, E150c; Flavouring
For allergens, including cereals containing gluten, see ingredients in bold.
Lemon Pie Filling – also, may contain wheat, oats, egg and milk.
Meringue Topping – also, may contain wheat, oats and milk.
Biscuit Crumb – also, may contain oats, egg and milk.
Store in a cool, dry place
||Per Ave. Serving (87g)
|of which saturates
|of which sugars
Prepared as per instructions using 75g of unsalted butter. An average serving is calculated as 1/8th of the prepared pie.
EACH PACK MAKES 2 x 18cm/7” LEMON MERINGUE CRUNCH. THE INSTRUCTIONS BELOW DETAIL HOW TO MAKE A SINGLE DESSERT.
ALL YOU NEED: 75g Butter, Water
PREPARE THE BISCUIT CRUMB PIE CASE
Pre-heat the oven to 200°C (180°C for a fan oven), 400°F, Gas Mark 6.
Prepare an 18cm (7”) tin by lining with foil.
Melt 75g of butter and the sachet of syrup together in a saucepan, then stir in the biscuit crumb.
Tip the crumb mixture into the prepared tin and then using the back of a spoon, press the crumb evenly over the base and up the sides of the tin to create a biscuit crumb case that is deep enough to fill with the pie filling.
Place in the oven and bake for 5 minutes.
Once baked, remove from the oven, and whilst the mixture is still hot, ensure any holes or cracks are sealed by smoothing over with the back of a metal spoon. Take care not to burn yourself as the tin and crumb will be hot. As the crumb cools, it will set to create your pie case.
Turn oven down to 190°C (170°C for a fan oven), Gas Mark 5 and whilst cooling, prepare the meringue mix.
PREPARE THE MERINGUE TOPPING
Line a baking tray with grease proof paper.
Empty half of the sachet of meringue mix (150g) into a large bowl and add 75ml of cold water.
Stir gently until most of the mix is wetted, and then whisk on a high speed for 4 minutes until the mixture becomes thick, glossy and able to form peaks. This will take much longer if using a hand whisk.
Gently transfer the meringue mix to the grease proof paper, taking care not to knock too much of the air out of the mix and lightly spread the mixture into the same shape and size as your pie case.
Bake in the oven 20 – 25 minutes.
Whilst the meringue is baking in the oven, prepare the lemon pie filling.
Once the meringue is cooked, remove from the oven and set to one side to cool.
PREPARE THE LEMON PIE FILLING
Pour the contents of one sachet into a saucepan and stir in 280ml of cold water.
Over a low heat, stir continuously until the mixture bubbles and boils.
Simmer for 1 minute and then remove from the heat.
Pour the mixture into the prepared biscuit crumb base and allow to cool.
Finally, carefully remove the meringue topping from the pie filling and place on top of the pie filling and serve