Unit Award Scheme

120637 FOOD PREPARATION: LEMON MERINGUE PIE (UNIT 30)

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify the equipment needed to make lemon meringue pie	Summary sheet
2	identify, collect and weigh or measure the ingredients needed to make lemon meringue pie	Summary sheet
3	add flour to a large bowl, then run the fat into the flour until it resembles breadcrumbs	Summary sheet
4	add up to two tablespoons of water until it binds together to form a dough, then chill	Summary sheet
5	roll to a thickness of a 50 pence piece, then line a tin with the pastry	Summary sheet
6	add greaseproof paper and ceramic baking beans to the pastry, and blind bake until crisp, then leave it to cool	Summary sheet
7	add cornflour to a bowl, and whisk in water one tablespoon at a time until it makes a smooth cream	Summary sheet
8	heat the remaining water, lemon juice and zest in a pan and bring it to a boil	Summary sheet
9	add the cornflour mix, and stir until thickened, then cook for two minutes	Summary sheet
10	allow the mixture to cool slightly, then stir in the caster sugar and egg yolks	Summary sheet
11	whisk the egg whites in a glass or metal bowl, until very stiff, using an electric whisk, then gradually whisk in the sugar	Summary sheet
12	pour the lemon curd filling into the pastry case, and top with the meringue	Summary sheet
13	bake the pie until crispy and slightly coloured	Summary sheet
14	serve the lemon meringue pie in an appropriate manner	Student completed work and/or photograph(s)
15	evaluate the final product.	Summary sheet and/or student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 7 March 2024Level - Level Two