When life hands you lemons, make Lemon Meringue Pie
I know summer is still a few months away but that means now is the time to perfect your lemon meringue pie and if you live in the mother city, you may have noticed lemons coming into season. Here is a very easy recipe to get you started. Download print-friendly version.
Lemon meringue pie is basically made up of three parts: the crust, the lemon curd, and the meringue. I also usually make them in that order.
1 packet Tennis Biscuits (200g)
50g butter, melted
3 eggs, separated
125ml freshly squeezed lemon juice (from 2-3 lemons)
2 tins condensed milk (385g each)
½ cup castor sugar
You will also need a 25cm spring form cake pan.
1. Pre-heat the oven to 180°C.
2. Spray the inside of the spring form pan with non-stick spray.
3. Crush the biscuits using a food processor or you can bash them in a bag with a rolling pin.
4. Add the crushed biscuits to the melted butter and mix until they are combined, and then press the mixture into the cake pan.
5. Beat the condensed milk, lemon juice and egg yolks together for about 2 minutes, and pour on top of the pie crust.
6. To make the meringue, beat the egg whites until stiff peaks form. (For more tips on making great meringue, have a look here).
7. Slowly add the castor sugar and mix until the meringue is stiff and glossy. A stand mixer makes this whole process pretty easy.
8. Spread the meringue on top of the lemon curd.
9. Bake until the top is golden, about 10-15 minutes.
10. Switch off the oven, and allow the meringue to cool. After it has cooled, you can store it in the fridge.
If you prefer a more ‘tangy’ lemon meringue, you can also add a tablespoon of lemon zest to the curd. And if you want a higher meringue layer, you can double the ingredients and use 6 egg whites and 1 cup of castor sugar.
And that’s it. Here’s to summer coming QUICKLY!