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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
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.
My Favourite Lemon Meringue Pie made with Nestle Condensed Milk (Part 2) (2)
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!
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.