Tuesday, 19 February 2008
Lemon Meringue Pie
A good lemon meringue pie is the ideal finish to a good meal - especially in summer. We can still get condensed milk in some shops - lemons are available - one does have to use up a little of our valuable sugar - but eggs can be found and the look on your guests faces when they taste the result makes up for using the scarce ingredients! 250g sweetened condensed milk (9 oz) 65ml castor sugar (6 tbsp) 3 medium sized lemons 3 eggs. Juice the lemons and using a rasp grate the outside of the lemons to obtain the zest. Be careful to only grate the outer colored skin of the lemons and not the white pith. Separate the eggs. In a mixing bowl beat together the egg yolks, lemon zest and lemon juice until the mixture becomes thick and creamy. Beat in the condensed milk and pour the resulting mixture into a baked pastry or biscuit pie shell. Using a clean bowl beat together the egg whites and castor sugar until the mixture forms stiff peaks, be careful not to beat so much that the meringue mixture becomes dry.Spoon the meringue mixture over the lemon pie filling. Do not smooth the top. Bake in a pre-heated oven at 180oC (350oF) for 25 minutes. Remove and allow to cool. Serve the Lemon Meringue Pie cold or chilled.