Frozen Pasteurised Whole Egg
Avoid shelf life issues with our frozen liquid egg products.
Download the technical sheetRecipe
Lemon Meringue Pie
- Mix the butter and icing sugar. Add the Cocotine Pasteurised Whole Egg, then the flour and almond powder. Let the dough sit for at least 15 minutes in the refrigerator.
- Roll out the dough and then arrange it in the muffin pan. Let chill for 30 minutes. Lastly, bake the pie crusts for 15 to 20 minutes.
- During that time, mix the butter, lemon juice, egg and sugar together in a round-bottomed mixing bowl.
- Cook in a water bath, continuously whisking the mixture. Stop when it comes to a boil. Dip the bottom of the pot in ice water to stop the cooking process.
- Pour the cream into the cooked crusts and chill.
- For the meringue, beat the Cocotine Baker’s Egg White, gradually adding in the sugar.
- Use a piping bag to decorate the pies with a dollop of meringue to create a peak before browning them with a blowtorch.