I’ve always wanted to make lemon meringue pie, but it always seemed like so much work.
Well, I was quite mistaken!
This lemon meringue was so easy to make, and such a success!
Everyone loved it. It had the perfect balance of sweet and tangy and the ground almonds add such a delicate touch of flavour.
Perfect as an improvised dessert in the Christmas holidays, celebrating with family and indulging in good food and laughter !
Lemon merengue pie
- 1 large egg
- 2 large eggs, just the plums
- 1 can sweetened condensed milk
- ½ - ⅔ cups lemon juice
- 125 gr melted butter
- 150 gr ground almonds
- 150 gr digestive cookies (alt. oatmeal cookies) crushed
- 200 gr granulated sugar
- 1 tbsp lemon juice
- 2 large eggs, just the whites se
In a food processor, blend almonds and cookies until the crumbs are fine and even in size.
Add the melted butter to the mix and blend until the cookies and almond mix begins to clump up.
Bake in a preheated oven at 180C for 15 minutes.
While the crust is in the oven; whisk the condensed milk with the lemon juice, starting with half the juice and tasting often until you feel you have reached a perfect balance of sweet and tangy.
Add the egg and egg plums to the mix and whisk until the texture is smooth.
Once the crust is baked, let it cool for a couple of minutes and add the filling.
Bake for about 15-20 mins or the top of the filling has set.
In a clean and dry bowl (preferably not plastic) whisk the egg whites with the lemon until you get peaks
Add the sugar and whisk until smooth
Cover the filling with the meringue making soft peaks with the back of the spoon and making sure all of the filling is covered.
Bake for 5-10 mins or until the meringue becomes golden