Honey Italian Meringue
2 egg whites
115g granulated sugar
Bring the sugar, honey and water to the boil and heat to 121°C.
Whisk the egg whites to full volume. Gradually add the hot syrup, whisking continuously.
Pipe the meringue as desired and flame the meringue with a blow torch
To achieve the perfect set (and cut) we recommend that the internal 'core' temperature of your filling bubbles and reaches 90°C during baking and this can be achieved by baking at 180°C to 190°C for 20 to 25 minutes for a 180mm x 35mm pie shell.
(Alternatively the filling can be brought to boiling point and poured into a pre-baked shell and then chilled before cutting).
Pipe the boiled Barker's Professional Lemon & Lime Hotsett® Crème into the baked pastry cases.
Allow to set in the refrigerator.
Pipe the Honey Italian Meringue on top of the set Barker's Professional Lemon & Lime Hotsett® Crème and decorate as desired.