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Easy Lemon Meringue Pie Recipe Using Condensed Milk: Plus a Little Tip; How To Stop Your Meringue From Cracking
Loving Lemon Meringue Pie
I love pie and I love lemon meringue pie the most. It's a fabulous dessert and never fails to impress. Using condensed milk is a bit of a cheat I know, but the pastry and egg white topping are homemade so for me that's good enough. Making lemon curd takes time and the condensed milk mixture really tastes good. In fact I can honestly tell you, that I have never had anyone think it's anything else other than lemon curd. I keep my pastry simple and my meringue mix simple; hence an easy recipe with no hassle. A great weekday or any day treat that everyone will appreciate. I love lemon meringue pie; especially without any fuss, and this is it for me. Easy, quick and delicious.
Hope you enjoy :)
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I Love this Simple Flan Dish: no fuss, no spills
- 200 grams of plain flour sieved, plus extra for dusting and rolling the pastry dough
- 120 grams of cold butter cut into small cubes
- 1 fresh egg well beaten
- a teaspoon of fine caster sugar
- Put the flour and butter into a food processor and blitz to a fine crumb texture. Don't overwork the pastry or it will be dull, heavy and hard to work with.
- Add in the sugar and give a quick blitz.
- Add the beaten egg and give another quick blitz to mix.
- Tip the pastry dough onto a floured surface, don't worry if it hasn't completely come together at this stage, it will.
- Gently knead together to form a smooth pastry ball.
- Wrap in cling film and leave in the fridge to chill for 10 to 15 minutes.
- When chilled, roll out the pastry to line a 20 cm buttered flan dish.
- Trim the pastry, leaving a little extra just over the flan dish edge.
- Chill for a further 20 minutes.
- After 20 minutes of chilling, line the pastry with baking paper and fill with baking beans.
- Bake blind in a preheated oven at 200ºC for 15 minutes.
- While the pastry case bakes in the oven make your lemon pie filling and your meringue topping.
- Remember to keep an eye on your pastry: if your oven doesn't have a timer set your mobile to alarm, otherwise stay in the kitchen.
Lemon Center Filling
- 1 small tin (400 grams) condensed milk
- juice and zest of 1 fresh lemon
- 3 fresh egg yolks beaten and sieved
- a teaspoon of icing sugar
- In a bowl mix all the above ingredients together to form a smooth yellow mixture.
Back To The Pastry:
- Take the pastry from the oven, remove the paper and beans. Return to the oven for a further 4 to 5 minutes.
- Make your meringue topping.
Whip to Form Stiff Peeks
Make Your Pastry in a Food Processor
- 4 very fresh egg whites
- 200 grams of fine caster sugar, sieved
- a pinch of salt
- In a large spotlessly clean dry bowl whisk the egg whites till firm (if you hold the bowl over your head the whites should stay in the bowl). Gradually add the remaining ingredients together and whisk to form perfect firm glossy peaks. If you rub a little of the mixture between your thumb and forefinger, it should feel soft, smooth and silky; no grainy bits.
- Remove your pastry case from the oven.
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Putting Your Lemon Meringue Pie Together
- Pour the lemon filling into the pastry case.
- Top with the meringue mixture.
- Using the back of a spoon lightly dab the meringue mixture to create swirly peaks. Make sure you don't have any gaps between the pastry crust and the meringue topping.
- Reduce the heat to 130ºC and bake for 30 minutes till the meringue is a golden brown colour.
- When the pie is baked, turn off the heat, open the oven door and leave the pie in the oven till cooled.
- Slice and devour :)
- Cold butter is a must for a good pastry case, otherwise the pastry can be a little soggy or soft.
- Chilling the pastry dough for the first time makes it easier to handle and roll. The pastry can be cooled for longer. In fact this pastry can be made up to two days before you want to use it.
- The second chilling spell stops the pastry case shrinking away from the flan dish sides. You can chill for a couple of hours if you have plenty of time.
- Sieving the egg yolks makes sure your lemon mixture is absolutely smooth. No eggy bits floating around. I always do this, the little extra time it takes is well worth the beautiful silky result.
- The icing sugar adds a little extra sweetness without being grainy; meaning smooth lemon mixture.
- The icing sugar also helps thicken the lemon mixture.
- Very fresh egg whites are a must for a glossy firm meringue mixture, and remember don't over mix.
- Ensuring the meringue mix meets the pastry crust all the way around will stop the meringue mix from sinking away from the crust once it is cooled.
- Leaving the pie to cool in the oven prevents the meringue topping from splitting and cracking.
- Don't rush perfection.
What is Your Choice?
Homemade pastry or shop bought pastry?
© 2012 Gabriel Wilson