I wish you could see the excitement on my face right now. This is my first post since I took on this exciting challenge of joining the blogging world and I have made the Ultimate Lemon Meringue Pie. I am so proud of it!!
There is just something about this cost effective yet classic pie that makes you feel like you are at a royal tea party.
A Lemon Meringue Pie with the perfect balance between ‘sweet and tangy’ is hard to find. You know, the one with a soft, light crown and crunchy, crumble base sandwiching that perfect golden centre – that’s the one I’m talking about. YUM!!
I am about to reveal the Ultimate Lemon Meringue Pie recipe inspired by Granny Geej. But before I do, Granny Geej is the matriarch of our family. She is a loving person and this Lemon Meringue reminds of her soft, sweet, strong personality. She gave me this handwritten Lemon Meringue Pie recipe a couple of years ago and instructed me to keep it safe. The best thing about sharing this great recipe with you is that it can be made again and again and trust me you are going to make it over and over AGAIN. Savour this loving Pie.
You will want to take this classic dessert pie with you to your next dinner party or lunch time braai with your besties and it WILL WOW them…
See the recipe below for making this beautiful Lemon Meringue Pie. Have fun making it and whether you are enjoying it with your lovely family or ‘wowing’ your besties, be proud of yourself because you have created perfection.
- 200 g (1 pack) digestive biscuits - I used oatmeal biscuits covered in yoghurt from Woolworths
- 90 g butter (melted)
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tin (385 g) condensed milk
- 1/2 cup (125 ml) freshly squeezed lemon juice
- 4 egg yolks
- 4 egg whites
- 1/2 cup (125 ml) caster sugar
- 1/2 teaspoon baking powder
- 3 teaspoons cornflour (to sieve over baked filling)
- Preheat the oven to 180 °C (356 °F)
- Mix together biscuits, butter, lemon zest and lemon juice. You can use a food processor to get a nice fine crumb. I crumbed the biscuits myself and quite liked the texture. The tangy yoghurt coating in this digestive biscuit really does the trick here.
- Press mixture into a greased loose bottom tart pan.
- Mix together condensed milk, 1/2 cup lemon juice and 4 egg yolks.
- Pour into your base and bake at 180 °C (356 °F) for 20 minutes.
- Read the tips below before starting the meringue.
- Beat egg whites until stiff peaks form. While gradually adding the sugar.
- Fold in 1 teaspoon lemon juice and 1/2 teaspoon baking powder.
- After 20 minutes take the baked filling out and turn the oven down to 150 °C (302 °F).
- Sieve 3 teaspoons cornflour over baked filling.
- Immediately pile/pipe meringue on top and bake for 10-15 minutes.
- Turn oven off and leave pie in oven for another 10 minutes.
- Open door slightly and leave to cool completely.
- Heat lemons for 20 seconds in the microwave to make squeezing it a lot easier.
- Make sure you don't over beat your egg whites.
- Separate eggs cold out of the fridge. Egg whites hold better when cold.
- Make sure your bowls and utensils are clean since a single bit of fat or egg yolk will interfere with the formation of foam. Yes, no digging around for that lost shell with your oily fingers.
- After separating egg whites leave to warm up to room temperature (about 30 min) to ensure volume when beating.
- Start adding sugar after egg whites have formed soft peaks. Not before you start beating.
- Lemon Meringue is best served on the day it's baked. It's so good there is no reason why you should have any left over for the next day.
- Keep your Lemon Meringue at room temperature and NOT in the fridge.