Lemon meringue pie
// August 4th, 2010 // No Comments » // Inspiration, Recipe of the Week, Tea Parties, food
Okay, so this week’s Recipe of the Week is already halfway through the week… Blame my wonderful weekend away, and subsequent need to spend all my spare time potting succulents! Seriously, my succulent garden just doubled in size.
Still, I would like to show off by telling you how unbelievable this lemon meringue pie is. So unbelievable, in fact, that I’m using my own picture! Looks delicious, hmm?
Now I won’t lie, this baby takes a long time. Set aside 2 hours and do it properly – step by step, following the directions. It’s worth it! Here goes…
Lemon meringue pie
Absolutely divine! Don’t be put off by the long method, it will help you to avoid a raw-tasting filling and meringue slipping off and pulling away from the sides.
Crust:
¾ packet (200g) Tennis biscuits
¼ cup (60ml) butter, melted
Filling:
2 cans (397g each) full-cream sweetened condensed milk
½ cup (125ml) boiling water
2 Tbsp (30ml) grated lemon peel
¾ cup (187ml) freshly squeezed lemon juice
4 extra-large egg yolks
Pinch salt
2 tsp (10ml) cornflour
Meringue filling:
4 extra-large egg whites
1 Tbsp (15ml) lemon juice
¼ cup (60ml) castor sugar
¼ cup (60ml) icing sugar
Makes 1 x 24cm pie.
Serves 12
Preheat oven to 170°C.
Use a non-stick spray to coat the inside of a 25cm x 5cm pie dish.
Crush biscuits. Add butter and mix together. Tip into pie dish.
Spread crumbs onto base and up sides using the back of a tablespoon. Freeze for 10 – 15 minutes to firm.
Filling:
Beat condensed milk, boiling water, lemon peel and juice, egg yolks and salt together until well combined.
Carefully pour filling into crust to avoid disturbing the crumbs. Bake pie (without meringue) for 20 minutes.
Meringue:
Beat egg whites in a clean glass or stainless steel bowl until just beginning to foam.
Add lemon juice and beat until mixture forms stiff peaks.
Add castor sugar, a spoonful at a time, while beating fast.
Sift icing sugar over in 3 batches and beat well (meringue mixture must be stiff and shiny and be able to hold its shape).
Remove pie from oven. Sift cornflour over filling (this acts as a ‘glue’ to hold the filling and meringue together).
Spoon meringue over hot filling, working it up and over the edge of the crust.
Make a wave pattern in meringue by swirling it with a spatula. Return pie to oven.
Bake for another 35 minutes.
Open oven door by 1cm, switch off oven and allow pie to cool inside.
As always, recipe courtesy of Fresh Living magazine.













