The ultimate lemon meringue / lemon cream pie

Thank you for this recipe Liza

Ingredients

Crust
200 g Biscuits
50 g butter or margarine

Filling
1 x 410 g tin unsweetened evaporated milk
30 ml cornflour
100 ml water
4 egg-yolks
1 x 397 g tin sweetened condensed milk
125 ml lemon juice

Topping
Meringue
4 egg-whites
Pinch cream of tartar
100 g sugar
15 ml cornflour
2,5 ml vanilla essence
Or
250 ml whipped cream

Method
1)Crush the biscuits in a bowl of a food processor with the butter or margarine or in a plastic bag with a rolling pin and mix in the melted butter or margarine.

2)Grease a 250-280 mm diameter pie dish well with margarine and press the crumb crust on the base and against the sides of the dish.

3)Heat the evaporated milk almost to boiling point in a saucepan or in a large jug in the microwave oven on HIGH for about two minutes. Mix the cornflour with the water and beat into the hot milk. Bring to a boil while beating with a whisk until a smooth thick sauce is formed, or mix well and microwave on HIGH for about 2 minutes or until the mixture becomes thick and bubbly. Beat again.

4)Place the egg-yolks, condensed milk and lemon cream into a bowl and beat lightly. Add the boiled sauce, beat very well and pour into the pie crust.

5)If a meringue is made as topping, beat the egg-whites and cream of tartar until firm and gradually beat in the sugar and corn flour. Beat in the vanilla essence and beat until a smooth, thick and shiny meringue results.

6)Spoon the meringue into a large pastry bag fitted with a rosette nozzle. Pipe closely together in a circular fashion, starting in the center of the pie and cover the filling completely. Pipe rosettes decoratively around the edge of the pie.

7)Place the pie low down on the oven and bake at 160 C for 30 minutes. If the meringue tends to brown soon, turn the oven a little slower. Reduce the heat to 120 C and bake for a further 15 minutes to allow the meringue to set completely.

8)Switch of the oven and leave the pie in the oven to cool completely. Refrigerate uncovered for at least 2 hours before serving to allow the filling to set firmly before slicing. Place the pie into an airtight container and keep refrigerated.

9)If whipped cream is used as topping, omit the meringue and bake the pie at 160 C until almost set. Allow to cool and set completely before piping rosettes of whipped cream over the lemon filling. Refrigerate in an airtight container until ready to serve.

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