Lemon meringue pie with pine nut ice cream
by Simon Haigh
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Ingredients
Fruit & Vegetables
540ml of lemon juice
Store Cupboard
540g of caster sugar
1 20-23cm sweet pastry case
170g of icing sugar
160g of egg white
130g of pine nut paste
150g of caster sugar
70g of egg yolk
20g of pine nut paste
1 tbsp of pine nuts, toasted
Dairy
540g of egg
700g of butter
butter for greasing
485ml of full-fat milk
170ml of cream
Speciality Ingredients
8g of agar agar
Salad & Fresh Herbs
1 pinch of lemon thyme