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Thursday, September 25, 2014

Luscious Tangy Lemon Meringue Pie

If there's one thing I'm known for it's my Lemon Meringue Pie.  This recipe has been perfected over the years from the one my Nanna used and then my Mum.

It's a recipe I'm always asked for so I hope you love making it as much as I do.

1 packed Marie biscuits
125g melted butter

Luscious lemon centre
1 can condensed milk
4 egg yolks (XL eggs)
3/4 cup fresh lemon juice
Finely grated rind of 1 lemon

Meringue topping
4 egg whites (whites of yolks in middle)
3/4 cup castor sugar

Crush the biscuits in a food processor till smooth (or if you don't have one put the biscuits in a zip lock bag and smash with a rolling pin/metal potato masher or similar)
Add melted butter and mix till combined. (I use butter blocks)
Add the crumb into a pie dish and press into the sides and base.
Refrigerate while you make the centre.

In a medium bowl add the egg yolks saving the whites, lightly beat with a fork or whisk till pale. Add the condensed milk, lemon juice and rind.  Mix till combined.
Add it to the top of the crust and put it back in the fridge.

Whisk the whites with an electric mixer till soft peaks form then gently add the sugar. Mix till thick and glossy.
You can now either put the egg white mixture into a piping bag and pipe onto the chilled pie or add the mixture to the top of the pie with a spoon, smoothing it out and then using a fork to flick up the egg white mix to form peaks.

Cook in a medium oven (around 150 degrees Celsius) for around 45 minutes till the whites are lightly golden.

Cool the pie and eat it slightly warm or chill, either is equally yummy.

Note: the pie will not quite keep it's shape if eaten warm.

I would love to hear what you think so leave a comment below.

Bec xxx