Firstly you need to make the pastry base for the lemon meringue.
2 Tablespoons sugar
2 Tablespoons oil
2 cups flour
1 ½ teaspoons baking powder
Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Press into 3 tin pie plates. Prick the base and bake at 180C for 10 – 12 minutes. Can be kept in the fridge or freezer until required.
This pastry recipe makes enough for 3 of those tin disposable pie plates.
I always make the pastry base in glass pie plates which are bigger than the tin ones. So I divide the pastry in 2.
I bake them both and use the one base for the lemon meringue and then cover the other in cling wrap and put it into the freezer.
1 tin condensed milk
½ cup of lemon juice
2 egg yolks
2 egg whites
2 Tablespoons of sugar
Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue made by beating the 2 egg whites, adding sugar and beating again. Bake at 150C for approximately 15 minutes.
I beat the egg whites in a clean glass bowl.
Using my electric beater I make the meringue first and then use the same beater to mix up the condensed milk etc.
I mix the condensed milk and egg yolks together first before adding the lemon juice as I found that the lemon juice tended to affect the egg yolks.
After baking the lemon meringue I let it stand until it has totally cooled down and then I put it into the fridge to get cold. We love our lemon meringue cold. A very easy and delicious recipe.
Now if you are thinking that we are going to make another lemon meringue in the other pastry shell ....... well you are wrong! Watch the blog for the next recipe.
*Sorry for the wonky pictures*