Monday, April 19, 2010

Easy as pie lemon meringue

This is a great easy dessert and is always a big hit when having people over.

Essential skills: separating eggs

Essential equipment: electric beater


1 packet marie biscuits

150g butter or margarine

2 eggs separated

1 tin condensed milk

Juice from 3 lemons (about half a cup)

2 tablespoons sugar


Preheat oven to 180 degrees centigrade

Crush marie biscuits and place in a pie dish.

Melt butter and pour over crushed biscuits. Mix together and press flat to line the pie dish.

Place condensed milk in a large bowl, add lemon juice.

Separate eggs, add yokes to condensed milk and lemon juice and stir well until blended.

Place egg whites in a small bowl and beat with electric beater, while slowly adding sugar, until it forms soft peaks.

Pour condensed milk mixture over biscuit base.

Gently spoon egg whites over filling.

Place in the oven for 10 to 15 minutes until top goes golden brown.

My tip: Rather use too much lemon juice than too little. It is not as nice if it is too sweet.

Variations: leave off the egg white topping, add a tub of cream cheese to the condensed milk mixture and you have a fantastic lemon cheesecake.


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