Hi foodies! I’ve just arrived back from a fabulous trip to the U.K. – what a treat! I spent most of my time in London getting reacquainted with the city that was my home for a few years after I got married, and I was reminded of how much I loved living there! I’ll share a few photos in my next blog post.
Onto the recipe, and if I had to choose my top three desserts this would absolutely be one of them!! I have always loved lemon meringue pie. It’s such a crowd pleaser too – whether we’re entertaining or I’ve made one as a treat for the family it’s always a hit. This is a bog standard recipe and the one I’ve been making for years and years. I never thought to post it here, but when I shared some pics of one I’d made on Instagram recently I had a few people asking me to share my recipe… here you go everyone!
I’ve started making my lemon meringue pies in an oblong tin as I find it so much easier to slice and serve but you can definitely make it in a round pie dish if you prefer.
LEMON MERINGUE PIE
- Servings: 8
Biscuit base:
200g Tennis biscuits, finely crushed
100g butter, melted
Lemon filling:
3 large egg yolks
5ml (1 tsp) finely grated lemon rind
125ml (½ cup) fresh lemon juice
1 x 385g tin condensed milk
Meringue:
4 large egg whites
1.25ml (¼ tsp) cream of tartar
100g castor sugar
1.) Preheat the oven to 180°C and grease a 35cm loose-bottomed oblong tart tin.
2.) Place the Tennis biscuits and butter in a bowl and mix well. Tip the mixture into the tin and press into an even layer on the base and up the sides. Set aside in the fridge.
3.) To make the lemon filling place the egg yolks, lemon rind, lemon juice and condensed milk in a bowl. Whisk together until well combined and smooth. Pour the filling into the tart tin and bake for 10 minutes.
4.) While the filling is baking place the egg whites and cream of tartar in a spotlessly clean glass or metal bowl and whisk together until stiff. Gradually add the castor sugar to the mixture while whisking. Continue to whisk until the meringue is thick and the sugar has all dissolved.
5.) Pile the meringue onto the hot lemon filling and spread to the edges. You can also pipe it on if you prefer. Bake for a further 15 minutes until the meringue is golden. Allow to cool before serving.
