www.odlums.ie /recipes/easy-lemon-meringue-pie/

What you need:

Base
  • 150g/5oz Odlums Cream Plain Flour
  • 75g/3oz Butter/Margarine
  • 1 Teaspoon Caster Sugar
  • Cold Water
Filling
  • 1 x 397g Tin Sweetened Condensed Milk (not light!)
  • 3 Egg Yolks
  • Finely grated Rind & Juice of 2 Lemons
Topping
  • 3 Egg Whites
  • Pinch of Salt
  • 175g/6oz Caster Sugar
 

How to:

  1. Pre heat oven to 190°C/375°F/Gas 5. Lightly grease a 23cms/9" pie dish.
  2. Make pastry: Coarsely rub the butter/margarine into the flour. Stir in the sugar. Add sufficient water to mix to a soft dough. Lightly knead on a floured surface.
  3. Roll out pastry and use to line the prepared tin. Prick well with a fork. Crumble up some tin foil and place on the pastry. This prevents it rising during baking. Bake blind۪ for 15 minutes. Remove the foil and bake for further 5 minutes.
  4. Remove from oven and allow to cool.
  5. Meanwhile, put the egg whites and the salt into a clean dry mixing bowl and beat until mixture is dry looking, like cotton wool! Gradually beat in the caster sugar until mixture is thick and shiny.
  6. Next pour the condensed milk into a bowl, beat in the lemon rind and strained juice.
  7. Pour the lemon mixture into the pastry case. Drop spoonfuls of the meringue onto the lemon filling in blobs, then swirl with the back of a spoon.
  8. Bake for about 15 minutes until meringue is golden brown.
  9. Set aside for about 40 minutes to allow the filling to set۪ before serving warm.
  10. Delicious!!!!!
Easy-Lemon-Meringue-Pie

Easy Lemon Meringue Pie

Category

Desserts

Cook Time

15 mins

What you need:

Base
  • 150g/5oz Odlums Cream Plain Flour
  • 75g/3oz Butter/Margarine
  • 1 Teaspoon Caster Sugar
  • Cold Water
Filling
  • 1 x 397g Tin Sweetened Condensed Milk (not light!)
  • 3 Egg Yolks
  • Finely grated Rind & Juice of 2 Lemons
Topping
  • 3 Egg Whites
  • Pinch of Salt
  • 175g/6oz Caster Sugar
 

How to:

  1. Pre heat oven to 190°C/375°F/Gas 5. Lightly grease a 23cms/9" pie dish.
  2. Make pastry: Coarsely rub the butter/margarine into the flour. Stir in the sugar. Add sufficient water to mix to a soft dough. Lightly knead on a floured surface.
  3. Roll out pastry and use to line the prepared tin. Prick well with a fork. Crumble up some tin foil and place on the pastry. This prevents it rising during baking. Bake blind۪ for 15 minutes. Remove the foil and bake for further 5 minutes.
  4. Remove from oven and allow to cool.
  5. Meanwhile, put the egg whites and the salt into a clean dry mixing bowl and beat until mixture is dry looking, like cotton wool! Gradually beat in the caster sugar until mixture is thick and shiny.
  6. Next pour the condensed milk into a bowl, beat in the lemon rind and strained juice.
  7. Pour the lemon mixture into the pastry case. Drop spoonfuls of the meringue onto the lemon filling in blobs, then swirl with the back of a spoon.
  8. Bake for about 15 minutes until meringue is golden brown.
  9. Set aside for about 40 minutes to allow the filling to set۪ before serving warm.
  10. Delicious!!!!!
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