Aug 5, 2010
Lemon meringue pie is a little tricky to make, but is ideal as a light dessert after a barbecue or lunch on a summers day.
Ingredients
Base
- 200g crisp biscuits
- 50 – 100g butter
Lemon filling
- 3 x 397g tins condensed milk
- 175ml hot water
- 200ml freshly squeezed lemon juice
- 6 egg yolks
- 2g corn flour
Meringue topping
- 6 egg whites
- 1ml cream of tartar
- 150g sugar
- 2ml vanilla essence
Instructions
- Preheat oven to 170 C and grease a cake tin or large dish ready for the pie.
- Mix the crust ingredients in the food processor until fine and press firmly into the base and up the sides of the tin or dish. The amount of ingredients you use depends on the type of biscuits you have. Melt down butter and add gradually until you find the consistency you like.
- Place the condensed milk, water and lemon juice into a bowl and mix until smooth.
- Beat in the egg yolks until smooth.
- Pour the mixture gently over the base. If the crust breaks, pour over the back of a spoon into it.
- Dust the filling lightly with the corn flour using a sieve strainer.
- Beat the egg whites and cream of tartar until soft peaks.
- Add the sugar and vanilla to the mix until stiff.
- Spoon the mixture onto the lemon base.
- Bake for 25-30 minutes until the filling is set and the meringue is golden brown.
- If meringue darkens too quickly, reduce the temperature slightly and cover with foil loosely.
- Reduce the oven temp. to 160C.
- Open the door slightly and leave the meringue for 10 minutes.
- Switch off the oven and leave the meringue to cool.
- Store in the refrigerator for an hour and serve.
Cooking time (duration): 50
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: English
