Golden Snitch Lemon Meringue Pie Recipe | My Harry Potter Kitchen III (Recipe 9)
Updated: Mar 29, 2021
Hello Witches & Wizards!
Welcome back to My Harry Potter Kitchen - the Wizarding World YouTube series where I'm reading the Harry Potter books and conjuring up magical recipes for every item of food and drink that we find inside. Last week we served up Hogwarts House inspired baked salmon!
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This week, we've got our next Harry Potter dessert recipe on the way!
Let's head back to the Privet Drive dinner party in Chapter Two of the Prisoner of Azkaban "Aunt Marge's Big Mistake" for our next recipe:
"During the lemon meringue pie, Uncle Vernon bored them all with a long talk about Grunnings"
Time for our Lemon Meringue Pie recipe to take flight!
The sweet tooth Harry Potter fans are in luck as we serve up an iconic dessert recipe with a magical Quidditch twist!
Lemon Meringue Pie is a classic dessert recipe made from sweet shortcrust pastry, zesty lemon curd, and meringue. This easy lemon meringue pie recipe will show you how to make all three and serve them up as magical mini golden snitches complete with homemade meringue wings!
If you've been looking for an easy Harry Potter dessert recipe follow this simple step-by-step recipe to learn how to make homemade lemon meringue pie in the shape of the Snitch!
Harry Potter Snitch Lemon Meringue Pie Recipe Ingredients
(makes 6 servings)
For the meringue wings
1 egg white
50g caster sugar
¼ tsp vanilla
For the shortcrust pastry recipe (bake 170c / 340f for 15 - 20 mins)
75g icing sugar
50g (2) egg yolk
½ tsp vanilla
200g plain flour
For the lemon curd filling
2 egg yolks
½ lemon zest
50ml lemon juice
50g unsalted butter
For the swiss meringue topping (heat to 80c)
3 egg whites
1 tsp vanilla
edible gold food spray
Harry Potter Lemon Meringue Pie Recipe Method:
To begin you want to start with the homemade French meringue wings by separating your eggs and placing the egg whites into a bowl. Whisk the white until they form soft peaks and slowly add in the sugar a bit at a time until it forms stiff peaks. Flavour with salt and vanilla and whisk for another 2 minutes.
Transfer the meringue into a piping bag with a round tip and pipe the wings onto some baking paper. Bake the meringues at 100c (200 F) for 45 minutes. Turn off the oven and leave the meringues inside to cool gently.
Make the snitch meringue wings by whisking the egg white to soft peaks. Slowly add in sugar whisking until it forms stiff peaks. Flavour with salt and vanilla
Transfer to piping bag and pipe onto baking paper. Bake in oven 100c (200F) for 30 minutes. Turn off the oven and leave to cool.
To make the sweet shortcrust pastry whisk the butter and icing sugar together until light and fluffy. Scrape down the sides and then add in the egg yolks and vanilla, whisking together until smooth.
Add in the flour and then slowly mix into a soft dough. Wrap the pastry in cling film and chill for 30 minutes.
Lightly flour your work surface and roll the pastry out to ½ cm thick. Cut circles for the bottom of your tins and then thin strips for the sides. Wrap into the moulds and press into place. Prick the bottom with a fork, line with baking paper and fill with baking beans.
Bake the tart cases for 10 minutes at 170c (340 F) before removing the beans and baking for another 10 minutes.
To make the homemade lemon curd add the egg yolks, sugar, lemon zest, lemon juice and salt into a bowl over simmering water. Gently whisk for about 10 minutes until the curd has thickened.
Remove from the heat and add in cubes of cold butter a bit at a time, whisking through until thick. Pour the curd into the tart cases.
Finally, make the homemade swiss meringue by pouring the egg whites and sugar into a bowl over simmering water and heat until it reaches 80c. Transfer to a stand mixer and whisk on high for 10 minutes until thick and glossy. (Wizard Tip! You should be able to touch the side of the bowl and it should be cool). Flavour with salt and vanilla and whisk for another minute.
Transfer the meringue into a piping bag with a round nozzle and pipe a large blob on each side of the tart shells. Remove the meringue wings from the baking tray and place them on top of the swiss meringue. Cover the top of the meringue pies with more swiss meringue to hold the wings in place.
Use a blow torch to caramelise the top of the swiss meringue and then cover the wings with edible gold glitter spray.
And that's game, set and match!
150 points could be yours if you catch The Snitch and recreate these Lemon Meringue Pies! If you do, be sure to share your pictures on Instagram with the hashtag #MyHPKitchen and tag me in them too @BradBakes - I'd love to see them!
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