Lemon Meringue Pie
16 November 2011
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”
Today is the LOVE THE PIE PARTY day. I have been waiting eagerly since Tidy Mom put the word out, and since last weeks poll winner was lemon meringue, it just seemed perfect to post my lemon meringue pie!
I am a BIG fan of a tennis biscuit crust for 2 reasons: its really easy and its really really delicious! Just whizz the biscuits in a food processor until fine and mix with melted butter - no baking, no fuss, always turns out good!
After preparing the pie crusts, I mixed some lemon juice, condensed milk and egg yolks with my electric mixer until smooth and glossy and poured it over my pie crusts.
Then I used the egg whites and sugar to make a meringue topping. To get a really nice meringue, always ensure there is NO grease in the bowl or beater and there is NO egg yellow that slipped in with the whites - both could potentially ruin your meringue! I pipped the mixture on and then whirled the meringue with the back of a spoon to get a couple of effects on the topping.
I prefer the "messy twirl" rather than the uniform twirl...
Then they got popped into a moderate oven...
...and baked for about 20min until the meringue was a nice light brown colour...
*Just a side note here, you can devour it as soon as it has cooled, but I really recommend leaving it in the fridge for at least a couple of hours, it enhances the lemon tang ( I am convinced) and the whole pie is just so much firmer and more enjoyable!
Dig in and ENJOY!
Download the recipe card here:
Lemon Meringue Recipe Card