Bookmark this: lemon meringue pie with condensed milk

October 8, 2019

When life gives you lemons, you make lemon meringue pie, and when Nestlé sends you a box of ingredients with which to bake, you make… lemon meringue pie.

I love lemon meringue pies – the tart and sweet flavours, and the three textures – crunchy, smooth and fluffy. I’m also going through a condensed milk phase – I’ve started adding it to my coffee and hot chocolate and some days I’m not at all moderate with my consumption.

This recipe calls for two tins of condensed milk, which basically just meant I had two tins to scrape out after pouring the condensed milk in the lemon mixture. No complaints.

This recipe comes from Yuppiechef  – it’s a really easy one, and needs few ingredients. My advice is to always use freshly squeezed lemon juice, and don’t forget to beat the egg whites very stiffly. Turn the bowl over if you’re not sure – if they’re firm enough, they won’t budge.

This recipe calls for a springform tin, which is my preference, but you can also use a pie dish.

Ingredients:
1 packet Tennis Biscuits (200g)
50g butter, melted
3 eggs, separated
125ml freshly squeezed lemon juice (from 2-3 lemons)
2 tins Nestlé condensed milk (385g each)
½ cup castor sugar

You will also need a 25cm springform cake pan.

Method:
1.
 Pre-heat the oven to 180°C.
2. Spray the inside of the spring form pan with non-stick spray.
3. Crush the biscuits using a food processor or you can bash them in a bag with a rolling pin.
4. Add the crushed biscuits to the melted butter and mix until they are combined, and then press the mixture into the cake pan.
5. Beat the condensed milk, lemon juice and egg yolks together for about 2 minutes, and pour on top of the pie crust.
6. To make the meringue, beat the egg whites until stiff peaks form. (For more tips on making great meringue, have a look here).
7. Slowly add the castor sugar and mix until the meringue is stiff and glossy. A stand mixer makes this whole process pretty easy.
8. Spread the meringue on top of the lemon curd.
9. Bake until the top is golden, about 10-15 minutes.
10. Switch off the oven, and allow the meringue to cool. After it has cooled, you can store it in the fridge.

Yuppiechef note: If you prefer a more ‘tangy’ lemon meringue, you can also add a tablespoon of lemon zest to the curd. And if you want a higher meringue layer, you can double the ingredients and use 6 egg whites and 1 cup of castor sugar.

Feature image: Africa Studio/Shutterstock

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