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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
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.
Lemon Meringue Pie / Tart made my favourite way with Nestle Condensed Milk (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)