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RE: My Favourite Lemon Meringue Pie made with Nestle Condensed Milk (Part 2)

Firstly, thank you for inviting me to join your group, BelladonnaMaria...

The lemon meringue sounds gorgeous. It's been ages since I tasted even a morsel. I love lemon and my mother has fresh lemons almost year 'round.

Just wondering if it would be OK to substitute Stevia granules (natural and no calories!) instead of the castor sugar.

I guess, I should try it and find out and report back.

My Favourite Lemon Meringue Pie made with Nestle Condensed Milk (Part 2)

My Favourite Lemon Meringue Pie made with Nestle Condensed Milk (Part 2)....Continued..


Pastry crust:



3 Tablespoons butter or use a hard margarine



1 Tablespoon castor sugar



90 ml Cake Flour (use your set of measuring spoons)



Generous pinch salt







Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Press pastry into a 23cm diameter tart foil or baking dish. Bake at 180 degrees Celsius for 6-8 minutes. Remove from oven.



Beat egg whites being careful not to get any of the yolk into the whites or they won’t hold their peaks... Beat till stiff peaks form. Gradually adding the sugar, if it does not form stiff enough peaks add a little more sugar until it does.



Mix together condensed milk, lemon juice & the lemon rind. Add both egg yolks & mix together. Blend all in very well, pour into prebaked pastry case & bake 180 drgrees C for +/- 25-30 mins till thickened, set & steaming hot. Make sure you cover it with another foil container but do not attempt to thicken it in microwave or over direct heat on stove (mixture will separate).



Spread your prepared meringue over the top of your hot steaming tart making sure that you spread it out onto edges of pastry which prevents it from shrinking away from sides, use a butter knife to form peaks in your meringue. Bake immed iately in pre-heated oven 160 deg C for 10 minutes or until gently golden brown. Serve Cool...... Enjoy!







Meringues will become more done if you bake them at a lower temperature for a longer time. Bake at 325 degrees for 20 to 30 minutes (162°C, Gas Mark 3).



To cut baked meringue into serving pieces, use a knife dipped in cold water.



If any yolk gets into whites do not use your hands to get it out, use an egg shell instead.

What more can I say but Mwuah! Enjoy!

Lemon Meringue Pie / Tart made my favourite way with Nestle Condensed Milk

My favourite Lemon Meringue Pie made with Nestle Condensed Milk.. (Part 1)

I have upgraded this recipe. My favourite way of doing lemon meringue is with condensed milk which has become so expensive now days. This was my sister's mother in-laws old recipe. If you want a "Mile High Meringue" double this recipes ingredients exepting for the pastry case (Tart Crust). You may also replace the lemons with limes instead.

I have altered this recipe slightly to heating up the filling in the microwave & then pouring it into the pre-baked pastry case, followed by immediately applying the pre-prepared meringue directly onto hot filling, to seal it onto the filling & to prevent meringue from weeping or sliding off while serving, In the original recipe the filling was nevr heated. Use 3 eggs for softer filling but if you like a firmer filling use 4 eggs.



Filliing:



1 tin Nestle condensed milk



125ml freshly squeezed lemon juice to taste (I used rind/zest & juice of very large fresh lemon)



3-4 egg fresh yolks (I use the standard size large eggs No.3)


MERINGUE


¦3-4 egg fresh whites (at room temperature)
¦1.7 ml cream of tartar (freshly squeezed lemon juice is by far the best! .. A squeeze here & a squeeze there to thicken and stabl
¦ 187.5 - 250 ml sugar to be precise (use ¼ cup per egg white)
¦2.2 ml vanilla extract to be precise or few drops to taste
¦Juice of half a very very fresh small lime/lemon/sprinkling here & there tasting till corrected. Improves the stability of your meringue as in cream of tartar & for extra added flavour (I much prefer to use "fresh" lime or lemon juice instead, but it must be "fresh" to work!)





· As a general rule, add a total of 1/4 cup of granulated or superfine sugar for each egg white. Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink.



· and finish it off. Do not stop halfway to take a break.



· Do not put your fingers into beaten egg whites to fish out any shell use a shell rather... (egg whites do not like any oils esp/fats on hands!)



· The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely.






Continued .... (See Part 2)

South African Milk Tart (Melktert) My own creation (Part 3)

Milk Tart if you are not inviting the Queen..

4th Method .. The easy peasy way!



Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the cold milk =/- 125 ml. Omit the baking powder. 3 Add some of the hot milk to the creamed mixture, and then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in an 180C oven. It is much easier to make it this way.

South African Milk Tart (Melktert) My own creation (Part 3)

South African Milk Tart (Melktert) My own creation (Part 3) Easier methods for the lazy boned

3rd Quickest Method .. When time is running out even more..



Instructions : Bring milk and butter to just boiling – reduce heat immediately and simmer or remove from the high heat Cream the sugar, whole eggs, corn starch, flour and vanilla extract with an electric hand beater until its thick and creamy Add half a cup of the hot milk to this mixture and blend well Then pour all the sugar mixture back into the hot milk and stir continuously while on medium heat, until its nice and thick TIP : Do not boil! Be careful not to stop stirring as it will burn on the bottom and stick Pour into the pie crusts Sprinkle with cinnamon Refrigerate until set for about an hour or more. Can be frozen.









One can also substitute the flour for cornflour (Maizena) - I make the batter first: i.e.: beat the flour, sugar, eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle cinnamon on warm filling - let stand at room temperature before chilling prior to serving.



Beat up egg whites until till soft peaks form (Volume should increase 5 – 6 fold – Fresh eggs at room temp please!) Beat castor sugar with electric beater (swirl it in with beaters before switching them on otherwise you will have sugar flying all over the place.) till trebled in volume. Set Aside.



Blend flour mixture with 125 ml of the cold milk till smooth & lump free. Heat the balance of the milk until very hot, when just reaching boiling point, with your beaters running, pour on in a steady stream, whilst you continue beating to partially cook & smooth it, smoothing out to create lump free mixture. Put back onto heat at 3 minute intervals, microwave, while stirring all the time, until you see it is thickened, & you can taste that the flour has been well cooked in. While beating, pour the cooked mixture over the “egg yolk sugar mixture” and continue beating to smooth it out & partially cook the mixture. Cut up room temperature butter & beat this into your hot mixture until melted & well incorporated. Fold in your stiffly beaten egg whites, being careful not to knock out too much of the air from your mixture – “I prefer to quickly beat it in, quickly, not to lose too much air, or to just break up & to incorporate any egg white lumps sufficiently into the mixture, otherwise I find that you can actually taste these egg white lumps that have formed. Bake 180 degrees Celsius in pre- heated oven 25 – 30 minutes.

South African Milk Tart (Melktert) My own creation (Part 2)

Milk Tart (Melktert) My own creation (Part 2)

METHOD:



·


¦Separate your eggs into two stainless steel bowls. Do not get any yolks/fat into whites. If a bit of yolk ends up in whites do not use fingers to get it out (fingers have fatty oil deposits egg whites do not tolerate) rather use a piece of egg shell to get it out. Keep away from drafts while whipping egg whites. Beat egg whites up in grease free clean stainless steel bowl until fluffy soft peaks form. Set aside.
¦Sift cake flour together with salt into large bowl. Make a well in the centre & pour in just enough cold milk to make a lump free paste. Stir with beaters switched off, then add a little more cold milk until you have a batter like consistency, switching on beaters once flour has been incorporated. Beat until you have a smooth consistency.
¦Break up 3-4 generous cinnamon sticks. Place into stocking & fasten with elastic. Bash to crush with mallet or hammer. Place it into your balance of the milk & stir whilst heating up. As soon as it comes to rolling boil, remove cinnamon pouch (can be stored for re-use in freezer) & pour cinnamon infused milk in a steady stream into your flour cold milk paste mixture all whilst beating at the same time until smooth & lump free.
¦Put this mixture back on to cook. In a microwave, beat every 3 minutes, or on a stove continuously stirring with a wooden spoon in a heavy bottomed saucepan beating as much air into mixture as you can.
¦Mix a little of the vanilla essence to a paste with baking powder, Add your vanilla mixture onto your sugar egg mixture. Do not stir. Set aside.
¦Cut butter / margarine up into cubes, set aside.
¦ In the meantime, using your electric beaters, stir your castor sugar with your beaters switched off into your egg yolk mixture. Once it has all been incorporated, switch on your beaters & beat until it becomes fluffy, frothy & spongy... You will see that it leaves a trail when you lift your beaters & all sugar has disolved, volume trebles or increases even further.
¦When your milk/flour mixture is gently boiling, pour some in a steady stream whilst still running beaters, into your egg yolk/sugar/baking powder/vanilla mixture. Continue beating on full speed, then pour your egg yolk/sugar/milk/flour mixture back into your flour/milk mixture & continue to beat it till smooth & lump free. Put it back onto heat / into microwave. Beating every 3 minutes until it has thickened and you can taste that the flour is well cooked in. Remove from heat.
¦Wash, dry & clean off beaters. Once more beat up your egg whites again to get rid of any liquid that might have settled on the bottom. Immediately thereafter, gently fold in your egg white mixture with a spatula or with beaters quickly but very lightly gently work it in. “I give it a few quick slow speed whizzes with beaters, but very gently-gently, so as not to knock out too much of the air.”



Sprinkle with freshly ground cinnamon sugar & bake 180 degrees Celsius in pre- heated oven 30 minutes. Gently remove from oven. Do not knock or bang whilst still hot to prevent air being knocked out & collapsing of tart. Once cooled keep refrigerated until cold. Best served cold! .................. Enjoy!

South African Melktert (Milk Tart) Makes 2 very generous tarts



Servings Per tart: 8

South African Milk Tart (Melktert) My own creation (Part 2)

Milk Tart (Melktert) My own creation (Part 2)

METHOD:



·


¦Separate your eggs into two stainless steel bowls. Do not get any yolks/fat into whites. If a bit of yolk ends up in whites do not use fingers to get it out (fingers have fatty oil deposits egg whites do not tolerate) rather use a piece of egg shell to get it out. Keep away from drafts while whipping egg whites. Beat egg whites up in grease free clean stainless steel bowl until fluffy soft peaks form. Set aside.
¦Sift cake flour together with salt into large bowl. Make a well in the centre & pour in just enough cold milk to make a lump free paste. Stir with beaters switched off, then add a little more cold milk until you have a batter like consistency, switching on beaters once flour has been incorporated. Beat until you have a smooth consistency.
¦Break up 3-4 generous cinnamon sticks. Place into stocking & fasten with elastic. Bash to crush with mallet or hammer. Place it into your balance of the milk & stir whilst heating up. As soon as it comes to rolling boil, remove cinnamon pouch (can be stored for re-use in freezer) & pour cinnamon infused milk in a steady stream into your flour cold milk paste mixture all whilst beating at the same time until smooth & lump free.
¦Put this mixture back on to cook. In a microwave, beat every 3 minutes, or on a stove continuously stirring with a wooden spoon in a heavy bottomed saucepan beating as much air into mixture as you can.
¦Mix a little of the vanilla essence to a paste with baking powder, Add your vanilla mixture onto your sugar egg mixture. Do not stir. Set aside.
¦Cut butter / margarine up into cubes, set aside.
¦ In the meantime, using your electric beaters, stir your castor sugar with your beaters switched off into your egg yolk mixture. Once it has all been incorporated, switch on your beaters & beat until it becomes fluffy, frothy & spongy... You will see that it leaves a trail when you lift your beaters & all sugar has disolved, volume trebles or increases even further.
¦When your milk/flour mixture is gently boiling, pour some in a steady stream whilst still running beaters, into your egg yolk/sugar/baking powder/vanilla mixture. Continue beating on full speed, then pour your egg yolk/sugar/milk/flour mixture back into your flour/milk mixture & continue to beat it till smooth & lump free. Put it back onto heat / into microwave. Beating every 3 minutes until it has thickened and you can taste that the flour is well cooked in. Remove from heat.
¦Wash, dry & clean off beaters. Once more beat up your egg whites again to get rid of any liquid that might have settled on the bottom. Immediately thereafter, gently fold in your egg white mixture with a spatula or with beaters quickly but very lightly gently work it in. “I give it a few quick slow speed whizzes with beaters, but very gently-gently, so as not to knock out too much of the air.”



Sprinkle with freshly ground cinnamon sugar & bake 180 degrees Celsius in pre- heated oven 30 minutes. Gently remove from oven. Do not knock or bang whilst still hot to prevent air being knocked out & collapsing of tart. Once cooled keep refrigerated until cold. Best served cold! .................. Enjoy!

South African Melktert (Milk Tart) Makes 2 very generous tarts



Servings Per tart: 8