Lemon Meringue Pie is a classic English dessert. My take on this delicious pie uses much fewer ingredients which means it is easier and cheaper to make.
Condensed Milk
In this recipe, condensed milk is the thickening agent for the lemon curd. It is important to use full-fat and sweetened condensed milk because, if not, the curd will not thicken and will be to wet to be in the pie.
Making the Meringue
Making a meringue may seem scary at first, but it is pretty simple if you are careful not to get any fat in the bowl. Firstly, when separating your eggs, do it one at a time so if a yolk splits, it doesn't contaminate all the egg whites. Once a yolk has split, you can't use that egg for the meringue because the yolk contains fat. Before whisking, take a paper towel, dab it in white wine vinegar and rub it on the bowl and the whisk. This makes sure there is no possibility of some fat still stuck to the edge of the bowl which can happen if the bowl hasn't been cleaned well enough.
Lemon Meringue Pie
Ingredients
Biscuit Base
· 175g Digestive Biscuits
· 75g Unsalted Butter
Pie Filling
· 1x394g Tin of Full-Fat Sweetened Condensed Milk
· 2 Large Lemons
· 5 Egg Yolks
Meringue
· 5 Egg Whites
· 100g Caster Sugar
· 1 tsp Cream of Tartar
Instructions
Biscuit Base
1. Using a food processor or a sandwich bag and a rolling pin, bash to the biscuits to a fine crumb.
2. Melt the butter in the microwave for 20 seconds and pour into the biscuit crumbs.
3. Press into a lined 23cm flan tin and chill in the fridge for half an hour.
Pie Filling
1. Preheat the oven to 180 degrees C (350 degrees F).
2. Zest and juice the two lemons.
3. Separate the egg yolks and egg whites carefully and keep the egg whites to the side until needed.
4. Pour in the condensed milk, yolks, lemon zest and juice and mix until combined.
5. Pour the mixture on the biscuit base and bake for 10 minutes.
Meringue
1. Put the egg whites and cream of tartar and whisk for 1 minute or until bubbles begin to form.
2. Add in a tablespoon of the sugar at a time and mix in between each addition.
3. Continue adding in the sugar until all the sugar has been added. The meringue should be light and fluffy.
4. Add to a piping bag and pipe on to the pie or just spoon it on.
5. Bake for another 15 minutes until the meringue has slightly browned.
6. Optional - With the extra meringue, turn the oven temperature down to 150 degrees C (300 degrees F) and pipe the meringue onto a baking sheet. Bake for 10 minutes.
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