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Lemon Marshmallow Pie
- RECIPE MAKES: 8 portions
- COOK TIME: 1hr 10mins
Method
- Preheat oven to 190°C/fan 170°C/gas mark 5.
- Rub the Fate Low Protein all-purpose mix, margarine and caster sugar together in a mixing bowl, until it resembles coarse breadcrumbs.
- Add the water to the Fate mixture to form the pastry dough.
- Leave to rest for 10 minutes.
- Dust a clean work surface with Fate low protein all-purpose mix and knead the pastry for 1 minute, until smooth.
- Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.
- Lift the pastry, using a rolling pin into the baking tin.
- Using your thumb, press the pastry around the edge of the baking tin.
- Cut the excess pastry off the sides of the tin and using a fork, prick the pastry base.
- Cut out a circular piece of grease proof paper, with a 23cm diameter and place in the tin to cover the pastry base.
- Scatter baking beads on top of the grease proof paper and bake blind on the middle shelf of the oven for 15 minutes.
- Carefully remove the beans using a spoon and grease proof paper and bake for a further 10 minutes and leave to cool.
- Spread the lemon curd evenly over the pastry base, using a spatula.
- Top with Sainsbury’s freedom mallow mini pink and white vanilla marshmallow bites.
- Place the baking tin under a medium heated grill until the top of the pie is golden brown.
- Allow to cool before removing from the tin and serving.
Ingredients
Table
