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
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
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.