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Eat The Seasons - March Recipe of the Month

Lemon meringue pie with poached oranges and basil

Lemon MeringueWith spring on its way you really should try recreating this delightful Michelin inspired dessert. The lemon cream is a heavenly substitute for lemon curd; complimented perfectly with the freshness of the basil sorbet, the crunch of the homemade biscuit base and sweet meringue topping, whilst the poached orange adds a little warmth to the dish, making it the perfect pudding for a fresh spring evening amongst friends. 

  

Lemon cream

  • 2 lemons, juiced and zested
  • 140g of caster sugar
  • 425ml of double cream
  • 1 bronze gelatine leaf

Lemon meringue pie topping

  • 120g of caster sugar
  • 1 tbsp of glucose syrup
  • water
  • 2 egg whites

Biscuit base

  • 225g of butter
  • 112g of caster sugar
  • 340g of plain flour

Basil sorbet

  • 50ml of glucose
  • 100ml of water
  • 1/2 lemon, juiced
  • 20g of basil leaves, finely chopped

Poached oranges

  • 2 oranges, peeled

Stock sugar syrup

  • Caster sugar
  • Water

 

Method

1.To begin this lemon meringue pie recipe, start by making the stock syrup. You will need approximately 240ml of syrup for this recipe.

To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved.

2. To make the basil sorbet, purée the basil in a food processor and set aside. Boil the glucose, water and 50ml of the sugar syrup together in a pan. When cool, add the basil and lemon. Churn in an ice cream machine and freeze until ready to use.
3. To make the biscuit base, preheat the oven to 160°C/Gas mark 4. Cream the butter and the sugar together and add the flour, mixing well until a dough has formed.
4. Roll the dough into a log the same diameter as the rings you will be setting the lemon cream in. Slice 4 discs from the log and place on a baking tray. Cook for 8 minutes until golden. Remove from the oven and leave to cool.
5. To make the lemon cream, first line your moulds with cling film. Boil the lemon juice, cream and sugar together until the sugar is dissolved. Add the gelatine and pass through a fine sieve. Pour the mix into your moulds and set in the fridge.
6. For the meringue, bring the water, glucose and sugar up to 120°C in pan. In a separate bowl, whisk the egg whites to soft peaks. Carefully pour the hot sugar mixture into the egg whites and whisk until cool. Place in a piping bag with a star nozzle.
7. To make the poached oranges, cut the oranges into segments, making sure to remove all the pith and membrane. Boil 185ml of the sugar syrup in a pan, add the oranges and stir, then take off the heat.
8. To serve, place a biscuit disc into the middle of a serving plate, top with a turned out lemon cream and then pipe ‘spikes’ of meringue on top.
9. Glaze the meringue with a blow torch and surround with segments of the poached orange. Finish the lemon meringue pie with a small scoop of the basil sorbet and serve.

 

 

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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
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