Lemon Meringue Pie
Recipe: #31545
February 28, 2019
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (276.3 g)
- Calories 301.7
- Total Fat - 14 g
- Saturated Fat - 5.1 g
- Cholesterol - 459.2 mg
- Sodium - 256.8 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 2 g
- Sugars - 22.5 g
- Protein - 18.2 g
- Calcium - 162.3 mg
- Iron - 2.6 mg
- Vitamin C - 37.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook flan/pie base according to packet directions and then let it cool.
Step 2
Finely grate rind and squeeze juice from the lemons; you will need 1 tablespoon lemon rind and 1/2 cup juice.
Step 3
Separate the eggs and whisk egg yolks and condensed milk in a bowl until combined and then stir in rind and juice and immediately pour into prepared cooled flan/pie base and smooth over the top.
Step 4
Beat egg whites in a small bowl of an electric mixer until soft peaks form and then beat in the sugar, 1 tablespoon at a time until thick and glossy and then spoon meringue over the filling and cook in a moderate oven (180C) for about 20 minutes, or until topping is lightly browned and cool pie before serving.
Step 5
TIP - egg white, it is best to have eggs at room temperature, for maximum volume. Serve pie warm or cold with the whipped cream and/or ice-cream if you like.
Tips
No special items needed.
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