Heavenly Lemon Meringue

Lemon Meringue Pie

This is honestly the best lemon meringue I have ever had! Its important to leave it in the oven until cooled so that it doesn’t crack. ENJOY this one!!!!! yummmmmmmmm!

Biscuit base:

120g butter

120g sugar

1 egg

half tsp vanilla

250g flour

1 tsp baking powder

pinch of salt

Filling:

3 extra large eggs

125ml (1/2 cup) sugar

Pinch of salt

2 tsp boiling water

1 tin condense milk

Juice of 1 large lemon

Half a tsp baking powder

– Preheat the oven to 180 C

– Beat the butter and sugar until light and creamy. Add the egg and vanilla.

– Add the flour, baking powder and salt. Mix to form a soft dough. Press dough out into a medium pie dish. Make sure you press the dough out thinly as it will rise when you bake it. There will be enough dough to make two bases ( you can freeze them for a later stage if you want)

– Bake for 15-20mins or until slightly brown. Set aside to cool.

Turn the oven down to 150 C

– Separate the eggs.

– Mix the egg whites with the sugar, salt and boiling water and beat until stiff peaks form. Once they are stiff, fold in half a tsp of baking powder.

– Mix the egg yolks together with the condense milk and the lemon juice and pour that mixture into the baked base.

– Place the stiffened meringue egg white mixture on top of the condense milk mixture and make peaks to make it look pretty

– Bake for 30 mins. Turn off the oven and leave the lemon meringue in the oven until cool.

Recipe by Anthea Mathew

 

 

Photo courtesy of BBC Good Food

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