Easy Lemon Meringue Pie
Oven Time : 15 mins
www.odlums.ie
/recipes/easy-lemon-meringue-pie/
What you need:
Base
- 150g/5oz Odlums Cream Plain Flour
- 75g/3oz Butter/Margarine
- 1 teaspoon Shamrock Golden Caster Sugar
- Cold Water
Filling
- 1 x 397g Tin Sweetened Condensed Milk (not light!)
- 3 Egg Yolks
- Finely grated Rind & Juice of 2 Lemons
Topping
- 3 Egg Whites
- Pinch of Salt
- 175g/6oz Caster Sugar
How to:
- Pre heat oven to 190°C/375°F/Gas 5. Lightly grease a 23cms/9" pie dish.
- Make pastry: Coarsely rub the butter/margarine into the flour. Stir in the sugar. Add sufficient water to mix to a soft dough. Lightly knead on a floured surface.
- Roll out pastry and use to line the prepared tin. Prick well with a fork. Crumble up some tin foil and place on the pastry. This prevents it rising during baking. Bake blind for 15 minutes. Remove the foil and bake for further 5 minutes.
- Remove from oven and allow to cool.
- Meanwhile, put the egg whites and the salt into a clean dry mixing bowl and beat until mixture is dry looking, like cotton wool! Gradually beat in the caster sugar until mixture is thick and shiny.
- Next pour the condensed milk into a bowl, beat in the egg yolks, lemon rind and strained juice.
- Pour the lemon mixture into the pastry case. Drop spoonfuls of the meringue onto the lemon filling in blobs, then swirl with the back of a spoon.
- Bake for about 15 minutes until meringue is golden brown.
- Set aside for about 40 minutes to allow the filling to set before serving warm. Delicious!
What you need:
Base
- 150g/5oz Odlums Cream Plain Flour
- 75g/3oz Butter/Margarine
- 1 teaspoon Shamrock Golden Caster Sugar
- Cold Water
Filling
- 1 x 397g Tin Sweetened Condensed Milk (not light!)
- 3 Egg Yolks
- Finely grated Rind & Juice of 2 Lemons
Topping
- 3 Egg Whites
- Pinch of Salt
- 175g/6oz Caster Sugar
How to:
- Pre heat oven to 190°C/375°F/Gas 5. Lightly grease a 23cms/9" pie dish.
- Make pastry: Coarsely rub the butter/margarine into the flour. Stir in the sugar. Add sufficient water to mix to a soft dough. Lightly knead on a floured surface.
- Roll out pastry and use to line the prepared tin. Prick well with a fork. Crumble up some tin foil and place on the pastry. This prevents it rising during baking. Bake blind for 15 minutes. Remove the foil and bake for further 5 minutes.
- Remove from oven and allow to cool.
- Meanwhile, put the egg whites and the salt into a clean dry mixing bowl and beat until mixture is dry looking, like cotton wool! Gradually beat in the caster sugar until mixture is thick and shiny.
- Next pour the condensed milk into a bowl, beat in the egg yolks, lemon rind and strained juice.
- Pour the lemon mixture into the pastry case. Drop spoonfuls of the meringue onto the lemon filling in blobs, then swirl with the back of a spoon.
- Bake for about 15 minutes until meringue is golden brown.
- Set aside for about 40 minutes to allow the filling to set before serving warm. Delicious!
