I really want to share this recipe with you.
I have never attempted a Lemon Meringue Pie before and to be honest I can't even remember whether or not i'd ever even tried it before because i've always found most lemon desserts to be too sweet for my liking. But this one is just delightful.
I recently discovered this recipe and it's actually from a friend of mine that I used to do Tupperware with so you'll have to excuse the references to Tupperware. You can substitute all of the utensils for whatever you've got in your collection.
I've now made this about 6 or 7 times in the last month or so because it has been requested at most of my family social gatherings as it seems everyone is as addicted to this pie as I am. It's so super easy and also VERY yummy. Not so good for the buddha belly though.
Lemon Meringue Pie
180g Arrowroot biscuits
100g Butter (so it is moist enough)
1/2 cup Lemon Juice (2-3 lemons)
400g Condensed Milk
1/2 Cup Caster Sugar
- Using your TUPPERWARE SCALES measure you biscuits and butter. Crush the biscuits using you QUICK CHEF, and combine in the butter. Put the biscuit mixture into a the flan form
Put this in the fridge while you do the next step.
-Using you CITRIS WONDER juice 1/2 cup of lemon juice. Separate your egg whites and yolks using your TUPPERWARE EGG SEPERATER. Combine the eggs yolks, lemon juice, lemon rind and condensed milk into your TUPPERWARE MIXING BOWL and combine using your TUPPERWARE SPATULA.
Spoon mixture onto your biscuit base
- Using the SPEEDY CHEF whisk your egg whites until stiff, gradually add in sugar. Using your SQUEESE IT pipe the meringue on top.
- Bake for approx 15min or until golden on top
See I told you it was super easy. The kids love helping with this one too, especially with the meringue. They're fascinated with the egg whites turning in to meringue. I've also made this pie using gluten free biscuits as i'm slowly trying to elminate gluten from our diet and it was just as yummy.