“ Type: Other Desserts „
Have you ever tried one of Greens Lemon Meringue Crunch Kit? Well if you haven't then I suggest you add it to your weekly shopping list and give it a go!
This is a lemon meringue tart with a twist, instead of the normal pastry case base Greens have introduced a tasty and crunchy biscuit base.
Although a homemade lemon meringue tart is delicious I actually prefer the packet variety because they don`t have that sharp edge to them.
I bought my last packet mix in Sainsburys for 42p, which I am sure represents good value for money.
Green`s say that the finished meringue crunch will feed six, I could see that working if you had minuscule appetites but personally I would cut it into four portions and no more.
Greens have put a lovely picture of the prepared tart on the front of the box and their portrayal is very true to life.
The whole kit has been well thought through, it comes in three packets, one containing the biscuit base, another filled with lemon filling powder and the third contains the meringue powder.
Although you can make the tart in a flan dish I prefer to use a flan tin (with a clip off rim) so that you can remove the edge of the tin and leave the tart looking as it should do.
First of all the biscuit crumbs get mixed into 2 ounces of melted butter and then pressed into the bottom of the flan tin, making sure that the mix is levelled out.
The next step is to add the sachet of lemon powder to 330 mls of cold water, whisk it until is lump free and then add the yolk of an egg and put the mixture over a low heat to cook, stirring all of the time. It does take a little while to thicken, at first you have `yellow water` in your saucepan that gradually turns into a freshly smelling lemon filling.
When the lemon filling has cooled sufficiently then spoon it over the top of the biscuit crumb base and again leave it to cool.
Last of all add the sachet of meringue topping to 40ml of cold water and then the hardest part begins, it needs whisking until the meringue stands up in thick peaks. I take the easy way out and use an electric hand mixer then it only takes a couple of minutes whisking to achieve a good stiff meringue.
Pile the meringue on top of the lemon base and then put it into a hot oven to just brown the top of the meringue nicely.
The Green`s Lemon Meringue Crunch is then ready to be enjoyed.
The sweet biscuit base makes a welcome change from pastry, the lemon mixture is thick and sweet and the light fluffy meringue finishes it off well.
All in all you need around 45 minutes to prepare and cook the tart.Although the product contains gluetn, egg, wheat and milk any vegetarian can enjoy it too.
A quarter of the tart contains about 220 calories and it is high in sugar.
Well worth a try!
Lemon Meringue Pie is a great desert for everybody to enjoy, everybody that is except for the person who makes it. Much as I do normally enjoy making it from scratch sometimes it simply won't work, so I turn to Green's for some help.
Green's is an Australian company who have been around for over 30 years now. They specialise in making products to help with baking. These include various cakes, ginger bread men, sponge puddings, crumble toppings and pancake mixes. Basically what they do is provide you with all the ingredients you need to make the thing on the front of the packet, already weighed out and mixed together. The only exception is that you have to add the fresh ingredients e.g. eggs, oil or water.
This Lemon Meringue Crunch Kit comes in a green box with a big picture of a lemon meringue pie on the front and the Green's logo complete with a little baker. On the sides are the instructions on how to cook it.
To make this pie you will need:
Flan Tin 25cm
1 egg yolk
1 egg white
Step one is making the pastry which will be the base of your lemon meringue pie. You need to preheat the oven to 180C or 350F.
Empty the bag of pastry mix and 40ml of water into a bowl and mix until they form a good dough.
Put the pie dish containing pastry into the fridge while you get on with the next step.
Step two is the lemon filling.
Empty the sachet, egg yolk and the 330ml of water into a bowl.
Mix it until there is no lumps
Pour it onto the pastry in the pie tray.
Bake the lemon filling and pastry for 30 minutes or until it has set.
Step three is the hardest bit, the meringue topping.
Empty the contents of the meringue mix packet, an egg white and the 40ml of water into a bowl.
Whisk until the mixture becomes stiff and begins to form hard peaks.
Spread the meringue on top of the cooled down pie and cook them again for about 10 minutes or until the meringue is brown.
This was a really easy thing to make and I like the way Green's has separated out the ingredients into individual labelled bags. The steps to make this are easy to follow and so I found it simple to do. The only thing that I found wrong with this is that there was not enough meringue mixture to completely cover the lemon and the base. Those of you who know how to make meringue on your own I suggest that you do as there won't be enough here otherwise. For tips in making the meringue, have a look at my meringue review. Overall I give this 8 out of 10.
When I was a kid, my grandmother used to bring the most marvellous lemon meringues to Sunday dinner. Now I've finally moved out and got a house of my own, I got around to begging her for the recipe.
I was just a LITTLE disappointed when she admitted that the secret lay in a packet of Green's, but I've used their mixes before to good effect so I thought hey, go for it.
Green's actually do two lemon meringue mixes - one which has just the lemon, and one which has the biscuit base, the lemon mix and a meringue mix. Now, I think the just lemon was about 40p and the "includes everything" mix was about 80p, and I was feeling a bit lazy so I went for this one which includes everything.
Open the box - you've got two of the inevitable little packets filled with powder, and one little plastic packet filled with biscuit crumbs. Right then!
First step is grease a dish, then to melt some butter and mix it with the biscuit crumbs. That part is easy enough. Then, just squidge it down into the bowl.
Step two - the lemon powder gets mixed with water and mixed over a low heat. I was a bit dubious about this, as it didn't seem it was going to set at first, but slowly it thickened and turned to a gel. Faith restored I spooned it over the base in a nice thick layer, and popped it into the oven for a quick bake while I continued with the other steps.
Meanwhile I turn to the meringue mix. Add the other powder to water and whisk. Now, I've made meringues from scratch before, so I know the trick is to turn the electric whisk on and watch TV as you whisk because this can take a while.
This however is where is starts going wrong. The mix fluffs up and goes white as it should, but there doesn't seem to be anywhere near enough of it. When I pull the dish out the oven the spread it over, it's a very thin layer, and even then with gaps.
I go ahead and pop it back in. Unfortunately, without the meringue to cover it, the lemon bakes too long. The result is certainly edible, but not all that pretty, and the lemon is far too solid - almost jellylike.
I'm disappointed. The irony is I know HOW the make meringue myself without a packet mix - its not hard! Next time, I think I'll just be buying the lemon mix and doing the meringue from scratch.
(Giving it three stars in case the fault is mine for somehow screwing up preparations)
Dessert with biscuit base.