For as long as I can remember my favourite dessert has been my mum’s delicious Lemon Meringue Pie. It is really easy to make and super duper tasty!
This recipe is best off when you have a bit of time. The preparation doesn’t take long, but it does need time to sit and cool between steps. I normally make it over 2 days just because I find it easier, but you don’t have to.
- 250g Plain Biscuits (Crushed)
- 125g Butter (Melted)
- 1/2 Cup Lemon Juice (About 3 medium Lemons)
- 400g Can Condensed Milk
- 1/2 Cup Caster Sugar
- 3 Eggs (You need both the Yolk and the Whites separated)
- Preheat oven to 180°C (356 Fahrenheit).
- Mix the crushed biscuits with the melted butter and press into the base and the sides of a 21-23cm (9 Inch) dish.
- Refrigerate until cold. This is where I leave it over night, but if you have plenty of time to wait for it to cool down that’s also fine.
Handy Tip: When putting the dish in the refrigerator, put it on a tea towel or oven mitt to avoid melting the trays in the fridge
- Mix the Condensed Milk, Egg Yolks and Lemon Juice together (I use a beater for this)
Handy Tip: Prior to cutting the Lemon, roll it on the bench with your hand and it will juice way easier!
- Pour the Lemon mixture into the cold biscuit base
- Start the Meringue topping by beating the left over egg whites until soft peaks form and then slowly add the Caster Sugar until it has all dissolved.
- Spoon the Meringue on top of the Lemon filling. (I use a fork to slowly move from the outside to the middle to create a peak and give it the look that it has in the photo)
- Put it in the oven for 15-20 minutes or until the meringue on the top is browning.
When you remove it from the oven you are all done! You can eat it warm or cold – my personal favourite is cold with ice cream 🙂
What desserts do you like to eat?