Lemon meringue pie with raspberry coulis
By: James Tanner From: Good Food Bites
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Lemon meringue pie with raspberry coulis
- Prep time:
- 10 mins
- Cook time:
- 8 mins
- Serves:
- 8
For a scrumptious treat try James Tanner's simple and speedy recipe for a quickly-made lemon meringue pie
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Ingredients
- 3 egg whites
- 100g caster sugar
- 1 large lemon tart (home-made or shop-bought)
- 250 g frozen Raspberries, thawed
- icing sugar, to taste
Method
1. Preheat the oven to 200°C/gas 6.2. In a large bowl whisk the egg whites until soft peaks form.
3. Gradually add in the caster sugar, whisking well between each addition.
4. Transfer the whisked egg white into a piping bag.
5. Pipe the egg white mixture over the lemon tart.
6. Bake for 5-8 minutes until the meringue is golden.
7. Meanwhile, blend the raspberries with a splash of water and icing sugar to taste into a coulis. Pass through a fine sieve.
8. Serve the pie is slices, drizzling the coulis around each serving.
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Latest Comment
excellent quick idea