13/12/2013

Ingredients

• Shortcrust pastry mix
• 50g icing sugar
• Grated zest of two lemons
• 4 tbsp fresh breadcrumbs
• 400g mincemeat
• 3 egg whites
• 175g golden caster sugar

Method

1. To make the pastry combine most of the lemon zest, icing sugar and shortcrust pastry mix. Following the instructions on the packet and blind bake accordingly (usually bake the pastry at 200oC for 10 minutes then remove the baking paper and bake for a further 5 minutes).
2. Once baked, remove from the oven and sprinkle the pastry base with the breadcrumbs.
3. Spread the mincemeat on top of the breadcrumbs and bake for 10 minutes at 180oC, then remove from oven.
4. Whisk the egg whites in a large bowl until stiff peaks form.
5. Gradually whisk in the golden caster sugar until the mixture is thick and glossy.
6. Spoon or pipe the mixture onto the base and bake for a further 10-15 minutes until the meringue is golden.
7. Decorate with the remaining lemon zest and allow to cool a little before serving.