Lemon Meringue
Need I say more :)
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Ingredients: Base
1 packet (200g) Marie biscuits 55g unsalted butter, melted Ingredients: Filling and meringue 1 tin condensed milk 3 eggs, separated 1/2 cup lemon juice 1 tsp packed of finely grated lemon zest 85g (6 Tbsp) castor sugar 1/4 tsp cream of tartar |
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Method: Base
Crush the biscuits in a bowl and add the melted margarine and mix well
Pack it into the base of a dish and bake at 190 degrees C (375 degrees F) for 5-10mins - just to slightly golden
Method: Filling and meringue
Mix together condensed milk, egg yolks, lemon juice and zest and pour into the warm crust
Whisk egg whites and sugar together until frothy and then place on a double boiler over low heat
Whisk gently and constantly until the mixture is very warm and sugar is dissolved (+-3mins)
Remove from the heat, add cream of tartar and beat with a mixer for +-4mins - thick glossy, medium-firm peaks must form
Spread the meringue onto the filling, covering the filling and touching the crust
Bake at 160 degrees C (325 degrees F) for +-20mins or until the meringue is lightly brown.
Leave to cool before serving
Crush the biscuits in a bowl and add the melted margarine and mix well
Pack it into the base of a dish and bake at 190 degrees C (375 degrees F) for 5-10mins - just to slightly golden
Method: Filling and meringue
Mix together condensed milk, egg yolks, lemon juice and zest and pour into the warm crust
Whisk egg whites and sugar together until frothy and then place on a double boiler over low heat
Whisk gently and constantly until the mixture is very warm and sugar is dissolved (+-3mins)
Remove from the heat, add cream of tartar and beat with a mixer for +-4mins - thick glossy, medium-firm peaks must form
Spread the meringue onto the filling, covering the filling and touching the crust
Bake at 160 degrees C (325 degrees F) for +-20mins or until the meringue is lightly brown.
Leave to cool before serving
tips...
*The meringue must be anchored to the crust to prevent it from shrinking
* Make decorative designs and peaks with the back of a spoon
* Best eaten on the day, although you can store it in the fridge for up to 2 days (might get a little sticky though)
* Make decorative designs and peaks with the back of a spoon
* Best eaten on the day, although you can store it in the fridge for up to 2 days (might get a little sticky though)
