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 180°C 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 220°C.
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.