So even though the night before we were treated to Markey’s Nutella chocolate cheesecake, I had promised my uni girls that I would make dessert…. Always looking for every opportunity to bring dessert 🙂

Since last year, we’ve started ‘Come Dine with Me’ esc. dinner dates. So I decided to bring Lemon Meringue Pie, but, just like the White Chocolate and Strawberry cheesecakes, I made for Louise’s Wedding, I thought that individual sized puds would be easier to take, cut and more cutesy.

Lemon Meringue Pie

I found myself in a predicament though… I hadn’t been able to find MY Recipe book for a while which contains my mom’s Lemon Meringue Pie recipe. The biggest problem is that I remembered two things about the recipe; 1) it contained condensed milk and, 2) it was biscuit-based. What I discovered was that most recipes found online for Lemon Meringue Pie contained none of the above… Instead, these alien pies were pastry-based and the curd contained corn flour (not my favourite ingredient be any means as I always find it hard not to get lumps).

Sigh.

So in the absence of my mom’s classic recipe or a decent online recipe I had to improvise…

I found a recipe online which was close enough for the filling.

And as for the base, I went rogue (well, only a little).

I used the recipe from the Strawberry and White Chocolate Cheesecakes BUT, mixed biscuit types. Now, don’t give me too much credit for creativity, it was mostly because I only had about half a packet of caramel biscuits left.

I’ve posted the adapted recipe here.

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