Frozen Pasteurised Whole Egg | Cocotine

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.