There are very few people on this planet whose mouths wouldn’t drool at the mere thought of lemon meringue pie. And with this easy-to-follow recipe, you can quickly satisfy any indulgent craving.
The Beauty of Flavour Pairing
Lemon meringue is one of those amazing desserts that can combine seemingly contradicting flavours to create one perfect taste sensation. It takes the zesty sourness of lemon and throws it in with sugary sweetness. Then blends it all together with a creamy egg and condensed milk filling. Most of us know what this delicious combination of flavours does, but anyone that doesn’t is sorely missing out!
Better Ingredients Equals Better Taste
What you put into this delicious lemon meringue recipe is what you will get out. So although there is the option of using bottled lemon juice or margarine, I seriously recommend going for the freshly squeezed juice and butter options instead. Especially in the case of the lemon juice. In the past, I have found that when freshly squeezed, that lemon juice does so much more for the entire dessert. Other than that, you can play around with ingredients a little. For example, I prefer to use tennis biscuits for my crunchy base instead Marie biscuits. But that is up to each individual to decide.
Quick and Easy
All you need are your crushed biscuits and butter for the crunchy base layer. Then, smooth this into the bottom of the baking dish. After this, you make a filling consisting of egg yolks (whites get saved for the top layer), condensed milk, maizena and lemon juice. And finally, your eggs whites get whipped up into a stiff white foam which gets sweetened by the addition of some castor sugar and icing sugar. One of my favourite steps is playing with the display as you add your whipped egg white topping, making it look almost like dancing waves on the surface. Once all together, all that’s left is a quick 25 minute bake.
If you tried this one out and are looking for another lemony surprise, try our Double Chocolate Lemon Fudge.
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Lemon Meringue with Maizena
Ingredients
For the Crust
- 1 packet Marie Bicuits Crushed
- 62.5 ml Margerine or Butter Melted
For the Filling
- 4 Egg Yolks
- 1 cup Lemon Juice
- 2 tbsp Maizena
- 2 cans Condensed Milk
For the Topping
- 4 Egg Whites
- 200 ml Castor Sugar
- 100 ml Icing Sugar
Instructions
For the Crust
- Melt margarine in microwave and mix in cookies and press in round pie dish (25cm diameter and about 5cm deep).
For the Filling
- Mix the lemon juice and maizena together well.
- Then mix in the condensed milk and well beaten egg yolks.
- Pour the filling into the baking dish over your biscuit crust.
For the Topping
- Beat egg whites and then add little by little caster and icing sugar until nice and stiff.
- Layer your egg white topping covering the filling in your baking dish.
- Bake for 25 minutes at 160 ° C