Bakels
Baking ingredients since 1904

CUSTARD LEMON MERINGUE SLICE

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Slices - Custard & Meringue Slices
Recipe No:  R526h
USING BAKELS SLICE BASE MIX
Group  Ingredient KG
  Water 1.200    60%
  INSTANT KRAMESS 0.400    20%
  BAKELS LEMON CURD FILLING 0.400    20%

  Total Weight 2.000
Method:  1. Add the Water and then the INSTANT KRAMESS to machine bowl and commence whisking on second speed.
2. Scrape down after a few seconds and continue whisking on top speed for 1 minute.
3. Blend in BAKELS LEMON CURD FILLING on first speed.
4. Prepare a base using BAKELS SLICE BASE MIX Recipe R526a.
5. Bake at 180C for approximately 18 minutes.
6. Spread prepared Lemon Meringue filling onto base.
7. Spread on evenly Meringue Topping using Recipe R400c.
8. Flash in oven at 220C.
Notes:  To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.
  Recipe percentages are on total batter / mix weight (100%)
Yield:  One standard baking tray.