This lemon meringue pie is the real deal. Italian meringue is a little tricky to make, but will hold up better for longer. Equipment and preparation: You will need a free-standing mixer with a ...
In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl ...
When the pie has completely cooled down, make the Swiss meringue for the meringue kisses: fill a medium pan with 5cm of water and place it on the hob. Bring the water to the boil over a high heat ...
Cook the mixture for another minute, then pour it into the flan case. FOR THE TOPPING: Whisk the egg whites until they stiffen. This should take 5-7 minutes. Add the remaining Stevia, keep whisking, ...