Keeping Chickens

Lemon Meringue pie is a family favourite and something I only mastered later in life. This version comes from South Africa and incorporates condensed milk, so the filling has more of a cheesecake look about it than the traditional curd variety we make in the UK. The meringue should be soft and fluffy after baking not a crisp shell. It is simple to assemble and tastes great. In terms of egg usage, if you make extra rich pastry you use an additional egg yolk, the pie itself uses 3 eggs. It can be made gluten free using our gluten free pastry recipe

Link to measurement conversion chart

Serves 6 – 12, depending on how generous you are!

Ingredients

• 1 batch of extra rich short crust pastry or 1 pack of ready made
• 3 eggs separated
• 1 x 250g tin of sweetened condensed milk
• The grated rind and juice of 3 lemons
• 5 tbsp caster sugar
• A little icing sugar to dust

You will also need

• 1 x 20cm diameter loose bottom baking dish or pie dish
• a large mixing bowl
• a hand or electric whisk

Method

1. Line the baking tin or pie dish with pastry and blind bake at 190c for 15 – 20 mins. Remove from the oven and allow to cool
2. Reduce the oven temperature to 180c
3. Beat the egg yolks, lemon juice and rind together in a bowl until combined.
4. Add the condensed milk and whisk until thick and creamy, pour into the pastry case
5. In a clean bowl whisk the egg whites until peaks form. Gradually add the sugar 1 tbsp at a time until combine and the meringue looks thick and glossy
6. Carfully spoon the meringue over the lemon mix and make peaks in the surface using the back of a spoon
7. Bake for 25 mins
8. Dust with icing sugar and eat warm or cold

Serving suggestions, hints and tips

• This dessert is great served with cream, ice cream or Greek yogurt but if you don’t do dairy it is also fab on it’s own
• Try orange or lime versions. Use 2 oranges if they are large
• Extra rich pastry has a shortbread texture to it due to the fat content, however if you want less fat then normal shortcrust will do
• If you want to warm it through don’t use the microwave, just pop it in a warm oven for 10 mins
• If you don’t own a sugar shaker use a sieve or tea strainer to sprinkle the sugar over
• Best eaten the same day but will keep for a couple of days in an airtight tin
• Make it gluten free by using gluten free pastry.
• We think this filling is similar to a cheesecake texture. We like to make a biscuit base instead of pastry for it. Use 300g Digestive biscuits crumbed and 100g Butter melted, mix them together, line the base and sides of your tin with it then continue the recipe from step 2.

Acknowledgements

This recipe was given to me by a very good friend Louise, who originates from South Africa and loves lemon meringue pie. However, when she tried our version, she really didn’t like it. She found it lacked the richness she was used to. Lou has shared many of her favourite foods from home  with us and gave this recipe to me after she made it for a girly night in, and we lurved it. It is now our family favourite version of the classic too. Thanks Lou!

If you have enjoyed this recipe then why not try these from our collection:

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• Got a few egg yolks to spare then have a go at Pateis De Nata, or Portugese Custard Tarts, totally tasty!

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Happy eating!