Yesterday I was planning on posting about my Nanna's wonderful Lemon Meringue Pie recipe, however along the way I ended up posting about something completely different. But the lovely Delcie over at
http://delcie-teapartyland.blogspot.com left a nice comment about how I must get baking! So even without a gorgeous picture to convince you all that this is the best lemon meringue pie recipe ever, (you're just going to have to trust me on that) here it is:
Now as you can probably see, my Nanna, being the wonderful cook that she is has the same problem that many great cooks have. That being, their recipe's look more like an ingredients list than an actual recipe! So poor me is going to have to come up with the details and instructions instead.
Please don't fret! I know my instructions look long but that's just because I've tried to make it as detailed as possible to ensure that it is simple for you to cook!
Ingredients for the pastry:
1.1/2 cups of Self Raising Flour
1/4 teaspoon salt
1/2 cup ( 4 oz.) butter or cooking margarine
Now don't get me wrong, I love homemade pastry as much as the next person but buying frozen shortcrust pastry works great too and it's probably a lot easier! I have cooked this many times without making the pastry myself and I assure you it is delicious! So if you can't be bothered, don't bother basically. However if you really want the real thing and are short on time you can always make the pastry first, bake and freeze then thaw it out before you cook. I'm sure this method would be fine a week or more even in advance. Whatever works for you.
Ingredients for the filling:
1 tin Condensed Milk
Rind of 1 Lemon
Juice of 2 Lemons - or more if you want it more lemony
3 Egg Yolks
Don't go throwing away those egg whites by the way, you'll need them later for the meringue. Put them in a small bowl, cover with plastic wrap and keep in the fridge.
This recipe, I assure you is very easy so don't get scared off by the time. It truly doesn't take long in preparation or cooking time. You just need to remember to start in the morning (whenever) if you're serving for dessert, so that the filling mixture has enough time to set a little before being cooked (even if you only give it about 4 hours, that will be enough. The mixture comes out a little more runny then but some people may prefer that anyway). I really like breaking up the prep and cooking time like this actually, it makes the whole process seem really quick and simple.
To make the pastry:
Mix the ingredients together until they look like fine breadcrumbs (by hand or mixer, whatever you prefer). Then add about 3 tablespoons of cold water and mix until it is a fairly dry dough. Roll out on a floured board.
Line a greased pie dish with the pastry, prick the base, and blind bake it. (If you're using frozen shortcrust pastry, before cooking make sure you cover the inside with baking paper and weight using uncooked rice or anything else).
I start it in a fairly hot oven - about 200 deg.C for maybe 10 minutes and then turn the oven down to 180, and cook until the pastry is light brown and a bit crispy - maybe another 10 minutes - just keep checking.
And for all you Americans out there or wherever that use Fahrenheit instead of Celsius, that's 392 deg.F and then turn down to 356 deg.F.
To make the filling:
Gently mix / fold, the lemon rind and juice into the condensed milk - I just use a plastic spatula and then gently do the same with the egg yolks. Now cover (so your pets don't eat it) and leave on the bench. (Make sure you get a big whiff of this as you're doing it, the smell can not be beaten!).
To make the meringue:
When the pastry is cold and the lemon mixture is set, beat the egg whites until they are stiff, adding a pinch of salt and some caster sugar, (or ordinary sugar), maybe about 3 teaspoons, gradually, beating all the time until light, fluffy, stiff and all the sugar is dissolved.
Pile the meringue on top of the pie and put back into a slow to moderate oven, 150 - 180 deg.C. (That's 300 deg.F - 356 deg.F.) Keep checking how the browning is going, turning the pie plate around to get it even. (Turning the plate is not something that is completely necessary depending on your oven, just check).
Now here comes the best part... SERVE AND EAT!
ENJOY!