Broadsheet Lunch: Super Easy Lemon Meringue Pie
The weeks are flying by waaaay too quickly these days. So much to do with the Deja-View cinema, constant tweaking of the blog and trying to sneak in a catchup with friends. BTW – did anybody notice the blog has had a little facelift? All photos now are a super big 700px wide (instead of only 500px) and they look soo much better (if I do say so myself!). Making these small tweaks has been on my list of ‘things to do’ for about a year now and thanks to a lovely friend, we finally got it done. Big shout-out to Ash Winch; your web wizardry never ceases to amaze me – thank you. If anybody needs any web work, he’s your guy.
I’ve also updated the ‘about page’ with a little bit about me, how the blog started as well as a new ‘tech’ section where I’ve listed all the camera gear I use. I’ve had quite a few questions about what I use so I thought I may as well put it all up on the blog for everyone to see (not that I’m hiding it or anything!).
Anyhoo, this week I’m posting my super-duper-easy Lemon Meringue Pie (of sorts). I say ‘of sorts’ as the filling isn’t really like a lemon curd filling. The best part is that there’s no need to make pastry (this just uses crushed biscuits) and there’s no left over egg yolks or white (a recipe pet peeve of mine!). I decided to use ginger snap biscuits as lemon goes quite well with ginger (thanks to the Flavour Thesaurus again). This combo went down really well according to my friends, so if you’re looking to impress at your next dinner party (with a super-easy recipe) this is the dessert for you!
Take care my pretties!
Simple Lemon Meringue Pie
95g butter melted
200g ginger nut biscuits
1 tbsp lemon zest (roughly two lemons)
150ml lemon juice (3 lemons)
3 large egg yolks
400g condensed milk
3 egg whites
80g caster sugar
1. Preheat oven to 170°C. Crush ginger nut biscuits in a large bag with a rolling pin (or blitz with a food processor). Place biscuits in a bowl, add melted butter and mix well. Pour butter-crumb mixture into a tart tin and press the mixture down firmly and evenly around the base and sides. Place the tin in the oven for 10–12 minutes or until just golden brown.
2. Meanwhile, add egg yolks and lemon zest to a bowl and mix with an electric mixer for about 2 minutes or until thickened. Add condensed milk and whisk for further 4 minutes. Add lemon juice and mix until just combined.
3. Once the base is golden brown take it out of the oven and pour the lemon mixture into the base. Place the pie back in the oven for another 20 minutes or until it feels slightly firm to the touch.
4. Meanwhile, in a spotlessly clean bowl, beat egg whites until soft peaks form. Slowly add the sugar a spoonful at a time ensuring it’s mixed in well. Once all the sugar has been added, beat until stiff peaks form and the sugar has dissolved. Spread the meringue over the lemon filling and place back in the oven for 12–15 minutes or until golden brown. Let cool before serving.