December 22nd, 2011

Xmas Lemon Meringue Pie.

Christmas lunch is at my Mum’s house and I am on dessert duty.

I can’t go to a family occasion without my pavlova – they literally kill me. It’s become a lovely tradition – my recipe here - and I shall be decorating it with at least four punnets of festive fresh raspberries. In season and splendid.

This year I’ve decided to make a Christmas Lemon Meringue Pie aswell. Why not?  Everyone loves it and you can make it more Australian by serving with slices of chilled fresh mango.

Did a dry run last night to try this ridiculously simple recipe and it’s freaking fabulous.

This is the easiest pie you will ever make. Ever.

Lemon Meringue Pie

Ingredients
180 g plain biscuits, crushed ( I use Digestives)
90 g butter (melted)
1 x 400 g can condensed milk
½ cup fresh lemon juice
3 eggs, separated
½ cup caster sugar

Method
Blitz crushed biscuits and melted butter in food processor
Press into a 23 cm spring form pie tin and refrigerate.
Blend (I just use a spoon a stir) condensed milk and lemon juice. Then add lightly beaten egg yolks (one at a time) and combine well.
Pour evenly into the chilled crumb crust.
Beat egg whites until stiff, then gradually beat in caster sugar. Spoon meringue on top of
the filling.

Bake in a preheated oven at 160°C for 10-15 minutes, until meringue is golden.
Let pie cool before serving.

NOTE: I add lemon zest – about a tablespoon – to my pie. I like the texture but it’s a personal preference.

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