I don’t use this blog for recipes much, although I should because as you well know, us moms cook a lot and always need new inspiration. I often post photo’s of meals or other things I have made on my Instagram but thought it might be nice to start including more recipes on this blog too. So because it’s nearing the holiday season and there is a lot of baking going to be happening I thought I would share my favorite sweet treat ever and tell you how to make the very best Lemon Meringue Pie you will ever eat.
Now I know if you have never made a Lemon Meringue before then you may be daunted by the thought, but I am here to tell you that it really is super easy and that everybody should try to make it at least once. So before I get to the recipe, I will deconstruct the process for you to make it easier to understand before you get stuck in.
I make my Lemon Meringue in a Le Creuset 28cm Fluted Flan dish, but you can make it in any large suitable flan dish or divide the mixture into smaller flan dishes. I just like to go big and so the recipe is enough to be more than generous in this large sized dish.
So as you may know a Lemon Meringue Pie consists of 3 parts. A biscuit base, a Lemon curd filling, and the Meringue topping.
To assemble the pie you first need to pack the base of the dish with the biscuit mixture and allow it to cool in the fridge and set up a little. This just prevents the filling from moving the biscuit base around and it will hold up better.
Once the base has set up a little, you can pour in your prepared filling mixture and as per the recipe instructions below, you will bake it for about 10 minutes and then remove it from the oven.
The last step is to pile the beautiful glossy meringue mixture over the top of the filling and return it to the oven with a reduced temperature and bake until the topping is beautiful and golden and the meringue mixture is cooked.
The key to remember when working with meringue mixture is really only one thing. Clean clean clean utensils. A clean glass bowl and clean mixer paddles are what you want. Then just make absolutely sure not to get any egg yolk into those beautiful whites or it will flop.
Ok, are you ready for the recipe?
What you will need for 1 x 28Cm Lemon Meringue Pie
- 2 Packet Tennis biscuits
- 200g Butter or Margarine, melted
- 3x can’s of condensed milk
- 375ml Lemon juice
- 6 Egg yolks
- 8 Egg whites
- 300ml Confectioners Sugar
- 5ml Vanilla essence
- 5ml Lemon juice
- Tablespoon of Cornflour
Pre-heat oven to 180C.
For the Base:
In a food processor, process the biscuits to resemble fine crumbs. Add the melted butter and mix to combine. Spray or grease the dish before the next step. Press biscuit mixture into a large flan dish other suitable dish and press down to make an even covering on the base and up the sides. Put the dish in the fridge while you make the filling.
For the Filling:
In large mixing bowl, add the three condensed milk tins and whisk. Slowly add the lemon juice a bit at a time while whisking. Whisk the yolks in a separate bowl, then add them to the condensed milk mixture an mix thoroughly. Remove the flan dish from the fridge and pour the mixture into tart pan and bake for 10 minutes in your preheated oven.
For the Meringue topping (I promise it is not difficult to do)
While the lemon filling is baking, use a clean, dry bowl to whisk the egg whites with an electric mixer or by hand until they form stiff peaks. Add sugar a little bit at a time, whisking continuously until the mixture is thick and glossy. The mixture must be nice and thick and the peaks must hold up. Then add vanilla and lemon juice and carefully fold into meringue mixture.
Remove tart pan from oven after baking for 10 minutes and turn the heat down to 150C. Sift the cornflour over the filling mixture (This prevents the meringue from separating from the base. Immediately top with meringue mixture and create lovely swirls and peaks on top with a knife spatula.
Return to the reduced heat oven for 20 to 30 minutes or until meringue is lovely golden color. Switch off the oven and open the door slightly. Leave the meringue in there for about 5 minutes before removing from the oven and then let it cool completely.
Slice and enjoy a good cup of coffee or tea. It’s sweet but it is so worth it for the perfect balance of sweet and sour. Trust me you will love it.
Let me know if you try this recipe or if you plan to try it. I’d love to know what you think and how it turns out. Don’t forget to share this with your friends so they can try it too.
P.S This is not a sponsored post and I am not affiliated with the Le Crueset brand in any way. I just happen to love their products.