Ina Paarmans – Lemon Meringue Pie
Baking can be challenging – but with Ina Paarman Lemon Meringue Pie, anyone can achieve baking perfection first time, every-time!
Vegetarian, Kosher and Halal Certified
INGREDIENTS YOU WILL NEED
EGGS: 3 extra large or jumbo eggs
OIL: ¾ cup (180 ml) Canola or Sunflower oil
MILK: 1 cup (250 ml) hot full cream milk
PANS & EQUIPMENT YOU WILL NEED
Layer Cakes: Bake for 25 – 30 min at 180°C
Cupcakes: Bake for 15 – 18 min at 190°C
Loaf Cake: Bake for 50 – 55 min at 180°C
Kosher households can replace the 1 cup (250 ml) milk with 1 cup (250 ml) coconut milk.
VANILLA CAKE ILLUSTRATED ON FRONT OF BOX
Line the base of a baking pan or oven roasting pan 32 cm x 24 cm with baking paper and bake for 35 minutes.
Line a muffin pan with paper cups and fill 2/3 full with cake batter.
ORANGE & POPPY SEED LOAF
Replace half of the milk with orange juice and add 1 T (15 ml) of grated orange rind and 2 T (30 ml) of poppy seeds. Bake in a loaf pan.
Not recommended unless baked in a convection microwave – in which case follow normal oven baking instructions.
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