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Fresh Living Network
Best lemon  meringue pie

Best lemon meringue pie

Absolutely divine! Don't be put off by the long method, it will help you to avoid a raw-tasting filling and meringue slipping off and pulling away from the sides.
12
RECIPE TYPE:Baked goods
 
Method
  • Preheat oven to 170°C
  • Use a non-stick spray to coat the inside of a 25cm x 5cm pie dish
  • Crush biscuits. Add butter and mix together. Tip into pie dish.
  • Spread crumbs onto base  and up sides using the back  of a tablespoon. Freeze for 10 - 15 minutes to firm.


Filling

  • Beat condensed milk, boiling water, lemon peel and juice, egg yolks and salt together until well combined
  • Carefully pour filling into crust to avoid disturbing  the crumbs
  • Bake pie (without meringue) for 20 minutes. 


Meringue

  • Beat egg whites in a clean glass or stainless steel bowl until just beginning to foam
  • Add lemon juice and beat until mixture forms stiff peaks
  • Add castor sugar, a spoonful at a time, while beating fast
  • Sift icing sugar over in 3 batches and beat well (meringue mixture must be stiff and shiny and be able  to hold its shape)
  • Remove pie from oven. Sift cornflour over filling (this acts as a ‘glue’ to hold the filling and meringue together).
  • Spoon meringue over hot filling, working it up and over the edge of the crust
  • Make a wave pattern in meringue by swirling it with  a spatula. Return pie to oven.
  • Bake for another 35 minutes
  • Open oven door by 1cm, switch off oven and allow  pie to cool inside
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