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Lemon meringue pie with poached oranges and basil

Lemon meringue pie with poached oranges and basil

PT1H50M

1
To begin this lemon meringue pie recipe, start by making the stock syrup. You will need approximately 240ml of syrup for this recipe
  • caster sugar
  • water
2
To make the basil sorbet, purée the basil in a food processor and set aside. Boil the glucose, water and 50ml of the sugar syrup together in a pan. When cool, add the basil and lemon. Churn in an ice cream machine and freeze until ready to use
  • 20g of basil leaves
  • 50ml of glucose
  • 100ml of water
  • 1/2 lemon
3
To make the biscuit base, preheat the oven to 160°C/Gas mark 4. Cream the butter and the sugar together and add the flour, mixing well until a dough has formed
  • 225g of butter
  • 112g of caster sugar
  • 340g of plain flour
4
Roll the dough into a log the same diameter as the rings you will be setting the lemon cream in. Slice 4 discs from the log and place on a baking tray. Cook for 8 minutes until golden. Remove from the oven and leave to cool
5
To make the lemon cream, first line your moulds with cling film. Boil the lemon juice, cream and sugar together until the sugar is dissolved. Add the gelatine and pass through a fine sieve. Pour the mix into your moulds and set in the fridge
  • 2 lemons
  • 140g of caster sugar
  • 425ml of double cream
  • 1 bronze gelatine leaf
6
For the meringue, bring the water, glucose and sugar up to 120°C in pan. In a separate bowl, whisk the egg whites to soft peaks. Carefully pour the hot sugar mixture into the egg whites and whisk until cool. Place in a piping bag with a star nozzle
  • 120g of caster sugar
  • 1 tbsp of glucose syrup
  • water
  • 2 egg whites
7
To make the poached oranges, cut the oranges into segments, making sure to remove all the pith and membrane. Boil 185ml of the sugar syrup in a pan, add the oranges and stir, then take off the heat
  • 2 oranges
8
To serve, place a biscuit disc into the middle of a serving plate, top with a turned out lemon cream and then pipe ‘spikes’ of meringue on top
9
Glaze the meringue with a blow torch and surround with segments of the poached orange. Finish the lemon meringue pie with a small scoop of the basil sorbet and serve

Ingredients

Metric

Imperial

Lemon cream

  • 2 lemon
  • 140g of caster sugar
  • 425ml of double cream
  • 1 bronze gelatine leaf

Lemon meringue pie topping

  • 120g of caster sugar
  • 1 tbsp of glucose syrup
  • water
  • 2 egg white

Biscuit base

  • 225g of butter
  • 112g of caster sugar
  • 340g of plain flour

Basil sorbet

Poached oranges

Stock sugar syrup

  • 125g of caster sugar
  • 125g of water
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