Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemon meringue pie. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Lemon Meringue Pie is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Lemon Meringue Pie is something that I have loved my whole life.
Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. Lemon flavoured custards, puddings and pies have been made since ancient times, Ancient Greece is thought to be the origin of the Lemon pie we know today. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.
To get started with this particular recipe, we have to prepare a few components. You can have lemon meringue pie using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon Meringue Pie:
- Prepare 300 g Maria Biscuits (or similar or digestive biscuits)
- Make ready 200 g Butter
- Prepare 1 can Condensed Milk
- Make ready 1 lemon (juice)
- Prepare 2 eggs yolks and 2 egg whites
- Get 50 g Sugar
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Instructions to make Lemon Meringue Pie:
- For the pie crust: Crush the biscuits and mix with the softened butter. It must be mixed well. Flatt the mixture in a pie dish with removable bottom (or a pan, I don’t know how to say -.- ). Refrigerate for at least 10 minutes.
- For the filling: In a bowl, mix well the condensed milk and the egg yolks with a mixer (I love to mix like old school, you know with a wooden spoon. But with the mixer it’s faster). It must be homogeneous. Add gradually the lemon juice and mix a little more.
- Fill the pie crust with the lemon filling. Bake in the oven at 356ºF (180ºC) for at least 20 minutes. Differs from oven to oven.
- For the meringue: In a bowl, beat the egg whites with a mixer and add gradually, at the same time, the sugar. It’s ready when with a spoon you can make little peaks.
- Remove the pie from the oven and cover with the meringue. With a dessert spoon or a fork make little peaks. Place again in the oven with the same temperature, but now only for at least 5 minutes until it takes some golden brown color.
Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the There are two essential components to any lemon meringue pie. The first is a thick filling, abundantly. A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic. Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial. Then try this lemon meringue pie.
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