Lemon Meringue Pie

by - 08:30



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

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