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Makes
5 Pies
Ingredients
1.5kg
Short Pastry
2.5kg
Braun Bon Citron
750ml
Water
90g
Braun Ovasil Meringue Mix
900g
Sugar Tate & Lyle Gran (Cane)
450g
Sugar Tate & Lyle Gran (Cane)
Method
Rollout the short pastry to 3mm and place in a greased 16cm cake mould
Fill with the Bon citron, level off and bake at approx 200°C for approx 25 minutes.
Allow the cake to cool down
For the meringue - mix water and Ovasil and whip up
Add 900g of sugar step by step
Then stir in the remaining 450g sugar at the end of whipping time
Spread the meringue onto the cake and brown with a torch.
