My Little Creations

As I did not have the original recipe, here is my improvisation (based on a close second).

Lemon Meringue Pie

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Ingredients

 

For the base:

75g of crushed Biscoff Caramelised Biscuits

100g of rich tea biscuits

100g unsalted butter, melted

 

For the filling:

One can sweetened condensed milk (14-ounce)

1/2 cup fresh lemon juice (about 2 large lemons)

1 teaspoon grated lemon zest

1 teaspoon grated lime zest (optional)

3 large egg yolks, whites reserved for meringue

 

For the meringue:

3 large egg whites

1/4 cup sugar

 

Method

 

Preheat oven to 325 degrees F.

 

For the base:

I used the same quantities as for the White Chocolate and Strawberry Cheesecake… But mixed different biscuit types. The original called for Marie Biscuits which you can get in Portugal and South Africa but I’d say Rich Tea Biscuits are the closest equivalent in England.

1. Put the biscuits in a large plastic food bag and crush with a rolling pin until finely ground.

2. Transfer into a bowl and stir in the melted butter until it’s an even and sandy consistency.

3. Using 6 individually-sized little pots, divide the mixture equally (using an electric scale). Then press this down with the back of a spoon (or clean fingers) so it forms an even layer all around the base.

 

For the Lemon filling:

1. In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks (reserve the whites for the meringue).

2. Pour the mixture into the base, distributing evenly across all 6 pots (you may want to use the scale again).

 

For the Meringue:

1. Begin beating the egg whites in a medium bowl with an electric mixer.

2. Add the sugar gradually and keep beating the egg whites until soft peaks form, and the mix becomes too stiff to fall out.

3. Spread the meringue over each little pie and seal to the edge of the pot.

4. Bake until the meringue browns slightly – about 15 to 20 minutes.

Chill for at least 2 hours before serving.

 

 

The original

 

Ingredients

 

1 tin of condensed milk

2 eggs

125ml lemon juice

1 pack of Marie Biscuits

1/3 cup of sugar

1/3 cup of butter

1 tsp of Vanilla essence

 

Method

 

For the base:

1. Crush the biscuits until finely ground; My mom always used a food blender but you can use a rolling pin as described above.

2. Transfer into a bowl and stir in the melted butter until it’s an even and sandy consistency.

3. Tip into a 20cm loose-based round cake tin with a depth of about 4cm. Then press this down with the back of a spoon (or clean fingers) so it forms an even layer all around the base.

 

For the Lemon filling:

1. In a medium bowl, mix the condensed milk, lemon juice, zest, vanilla essance and egg yolks (reserve the whites for the meringue).

2. Pour the mixture into the base.

 

For the Meringue:

1. Begin beating the egg whites in a medium bowl with an electric mixer.

2. Add the sugar gradually and keep beating the egg whites until soft peaks form, and the mix becomes too stiff to fall out.

3. Spread the meringue over the lemon filling of the pie and seal to the edge of the crust.

4. Bake until the meringue browns slightly – about 15 to 20 minutes.

Chill for at least 2 hours before serving.

 

A Close Second

http://www.foodnetwork.com/recipes/trisha-yearwood/magic-lemon-meringue-pie-recipe.html