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 !
Enjoy!
Lemon merengue pie
Ingredients
Filling
- 1 large egg
- 2 large eggs, just the plums
- 1 can sweetened condensed milk
- ½ - ⅔ cups lemon juice
Pie crust
- 125 gr melted butter
- 150 gr ground almonds
- 150 gr digestive cookies (alt. oatmeal cookies) crushed
Merengue
- 200 gr granulated sugar
- 1 tbsp lemon juice
- 2 large eggs, just the whites se
Instructions
Crust
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In a food processor, blend almonds and cookies until the crumbs are fine and even in size.
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Add the melted butter to the mix and blend until the cookies and almond mix begins to clump up.
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Bake in a preheated oven at 180C for 15 minutes.
Filling
-
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.
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Add the egg and egg plums to the mix and whisk until the texture is smooth.
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Once the crust is baked, let it cool for a couple of minutes and add the filling.
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Bake for about 15-20 mins or the top of the filling has set.
Meringue
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In a clean and dry bowl (preferably not plastic) whisk the egg whites with the lemon until you get peaks
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Add the sugar and whisk until smooth
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Cover the filling with the meringue making soft peaks with the back of the spoon and making sure all of the filling is covered.
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Bake for 5-10 mins or until the meringue becomes golden