Ingredients with Measurements:
- 1 cup of digestive biscuit crumbs
- 1/4 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 cup of freshly squeezed lemon juice
- 1/2 cup of water
- 3 egg yolks
- 1 tablespoon of unsalted butter
- 1 teaspoon of lemon zest
- 1/2 cup of granulated sugar
- 3 egg whites
- 1/4 teaspoon of cream of tartar
- 1/4 cup of granulated sugar
Special equipment needed:
- 9-inch square baking pan
- Parchment paper
- Electric mixer
- Pastry bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line the bottom of the baking pan with parchment paper.
2. In a medium bowl, combine the digestive biscuit crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well and press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a medium saucepan, whisk together the cornstarch, salt, lemon juice, water, egg yolks, 1 tablespoon of butter, lemon zest, and 1/2 cup of granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool for 5 minutes.
4. Pour the lemon mixture over the cooled crust and spread it evenly. Refrigerate for at least 2 hours, or until set.
5. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/4 cup of granulated sugar, beating until stiff peaks form.
6. Transfer the meringue to a pastry bag fitted with a large star tip. Pipe the meringue onto the chilled lemon layer, creating peaks and swirls.
7. Bake the jelly slice for 10-15 minutes, or until the meringue is lightly browned. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 260
Total fat: 11g
Saturated fat: 6g
Cholesterol: 85mg
Sodium: 180mg
Total carbohydrates: 38g
Dietary fiber: 0g
Total sugars: 29g
Protein: 3g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of digestive biscuit crumbs.
- Margarine can be used instead of unsalted butter.
- Lime juice can be used instead of lemon juice.
- Cornstarch can be replaced with all-purpose flour.
Variations:
- Add a layer of fresh berries on top of the lemon layer before adding the meringue.
- Use a different flavor of jelly, such as raspberry or orange.
- Add a layer of whipped cream on top of the lemon layer before adding the meringue.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a metal bowl to beat the egg whites, as plastic or ceramic bowls can contain residue that can prevent the egg whites from whipping properly.
- Let the jelly slice cool completely before adding the meringue to prevent the meringue from melting.
Storage instructions:
Store the jelly slice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The jelly slice is best served cold, but if you prefer it warm, you can reheat it in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Cut the jelly slice into squares and serve on a platter.
- Dust the top of the meringue with powdered sugar before serving.
Garnishes:
- Fresh berries
- Lemon slices
- Mint leaves
Pairings:
- Hot tea or coffee
- Sparkling water or lemonade
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue is not browning, you can place it under the broiler for a few seconds, but be careful not to burn it.
- If the lemon layer is not setting, you may need to cook it longer or add more cornstarch.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the jelly slice in the refrigerator to prevent bacterial growth.
Food history:
- Lemon meringue pie is a classic dessert that originated in the United States in the late 19th century.
Flavor profiles:
- Tangy, sweet, and creamy
Serving suggestions:
- Serve the jelly slice as a dessert after a light meal or as a sweet treat with afternoon tea.
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