Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
1.200
60
INSTANT KRAMESS
0.400
20
BAKELS LEMON CURD FILLING
0.400
20
Total Weight: 2.000
Method
Add the Water and then the INSTANT KRAMESS to machine bowl and commence whisking on second speed. Scrape down after a few seconds and continue whisking on top speed for 1 minute. Blend in BAKELS LEMON CURD FILLING on first speed. Prepare a base using BAKELS SLICE BASE MIX Recipe R526a. Bake at 180¡C for approximately 18 minutes. Spread prepared Lemon Meringue filling onto base. Spread on evenly Meringue Topping using Recipe R400c. Flash in oven at 220¡C.
Additional Information
To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
1.200
60
INSTANT KRAMESS
0.400
20
BAKELS LEMON CURD FILLING
0.400
20
Total Weight: 2.000
Method
Add the Water and then the INSTANT KRAMESS to machine bowl and commence whisking on second speed. Scrape down after a few seconds and continue whisking on top speed for 1 minute. Blend in BAKELS LEMON CURD FILLING on first speed. Prepare a base using BAKELS SLICE BASE MIX Recipe R526a. Bake at 180¡C for approximately 18 minutes. Spread prepared Lemon Meringue filling onto base. Spread on evenly Meringue Topping using Recipe R400c. Flash in oven at 220¡C.
Additional Information
To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
1.200
60
INSTANT KRAMESS
0.400
20
BAKELS LEMON CURD FILLING
0.400
20
Total Weight: 2.000
Method
Add the Water and then the INSTANT KRAMESS to machine bowl and commence whisking on second speed. Scrape down after a few seconds and continue whisking on top speed for 1 minute. Blend in BAKELS LEMON CURD FILLING on first speed. Prepare a base using BAKELS SLICE BASE MIX Recipe R526a. Bake at 180¡C for approximately 18 minutes. Spread prepared Lemon Meringue filling onto base. Spread on evenly Meringue Topping using Recipe R400c. Flash in oven at 220¡C.
Additional Information
To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Water
1.200
60
INSTANT KRAMESS
0.400
20
BAKELS LEMON CURD FILLING
0.400
20
Total Weight: 2.000
Method
Add the Water and then the INSTANT KRAMESS to machine bowl and commence whisking on second speed. Scrape down after a few seconds and continue whisking on top speed for 1 minute. Blend in BAKELS LEMON CURD FILLING on first speed. Prepare a base using BAKELS SLICE BASE MIX Recipe R526a. Bake at 180¡C for approximately 18 minutes. Spread prepared Lemon Meringue filling onto base. Spread on evenly Meringue Topping using Recipe R400c. Flash in oven at 220¡C.
Additional Information
To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.
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