Lemon Meringue Pie
Lemon meringue pie is a favourite of ours, with it's crunchy tart base, smooth and tangy filling and fluffy meringue top.
Tart Shell or Use a pre-Made One
cream of tartar
Grease and line a pie pan.
Mix sugar and butter together.
Add egg and beat well.
Sift the flour and baking powder and add to the butter mixture.
Add the salt and mix well.
Wrap in clingwrap and refrigerate for about one hour.
Roll out the dough on a floured board and place into pie pan.
Prick the dough with a fork before covering with baking paper. Pour over beans for blind baking.
Bake 180˚C for about 15-20 minutes until golden.
Using electric beaters, beat the condensed milk, lemon juice and 3 egg yolks until well combined.
Pour over cooled prepared base.
Preheat oven to 160˚C or 140˚C for fan forced.
Beat the egg whites until soft peaks form.
Slowly add the caster sugar and a pinch of cream of tartar and beat until glossy and stiff peaks form.
Carefully spoon the meringue over the lemon mixture.
Place in oven and bake until lightly brown.
Let cool in oven before transferring to the refridgerator.
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