Eating lemon meringue pie is an intense experience.
There’s the zing of the lemon that dangles rather dangerously on the edge of your tongue as you take your first bite. Then there’s the creamy sweet condensed milk that rushes in on the heels of the sharp sourness, which then, rather dramatically, gives way to the buttery crunch of the biscuit base (with a hint of saltiness) before your taste buds are finally allowed to settle into the softness of the soothing meringue topping.
Lemon meringue pie isn’t complete without a cup of tea…
Or a tea party (thank~you Anairam and also for your blog post on my lemon meringue pie http://fraiing.blogspot.com/2011/01/tea-and-greatest-lemon-meringue-pie.html !) …
Here is a somewhat classic South African recipe using one packet of biscuits and one tin of condensed milk. It’s easy to bake and my favourite part is creating different meringue shapes (otherwise simply spoon it on loosely to form a ‘puffy-cloud’ topping).
PRE HEAT OVEN to 180 degrees celsius
GREASE a tart tin with butter
CRUSH 1 packet Tennis biscuits (or other coconut, syrup and butter biscuits) into fine pieces (my Mom used to put the packet inside a dish cloth and then bang the contents with a rolling pin)
MELT 125 grams butter
COMBINE biscuits and butter and PRESS into the pie dish (allow it to set in the fridge)
MIX 385 g/ 1 tin of Nestle condensed milk with 3 egg yolks and 125 ml of lemon juice (put the egg whites aside for the meringue topping)
WHISK 3 to 4 egg whites until stiff and then gradually add 125 ml castor sugar and 15 ml cornflour (to stabilise the meringue). Whisk until the peaks are stiff and the egg whites are shiny
PIPE (or spoon on) the meringue onto the filling
Bake at 180 degrees for ten – 15 minutes or until the meringue is lightly browned
Allow to cool before serving (eat the same day or the following day)
Variations – place 1/2 can of pie apples or 3 sliced bananas on the biscuit base before pouring in the filling. Alternatively, mix the pulp of 3 fresh granadilla into the condensed milk filling. For an extra zing, add the rind of one lemon to the condensed milk filling.