INTRO
After reading and giving up on all the tricky, interesting, exotic recipes I see shared on blogs everywhere, I decided to work from the other end of the spectrum and share some of my super easy recipes that are guaranteed to taste good, be easy to prepare with basic ingredients, and they always turn out well.
Today's recipe comes from the back of a condensed milk tin that I saved from my early married days. Lemon meringue pie is one of my favourite desserts - and it has to be a creamy lemon filling - not those strange versions that are sour and more like a jelly. I make this dessert when I'm upping my "chef" game but it's still really easy and foolproof (win/win!)
By the way, I never photograph my food - I'm just not one of those Instagram-it-before-you-eat-it kind of gals, so I'll share a picture of what it looks like, but never the actual step by step process - because we all know what gooey stuff in a bowl looks like.
30 MINUTE LEMON MERINGUE PIE
Base
Combine 180gm plain crushed biscuits with 90gm melted butter.Press mixture into a 23cm greased pie plate and chill.
Filling
One 400gm can sweetened condensed milk
½ cup fresh lemon juice (don't use green lemons)
Rind from one lemon
3 lightly beaten egg yolks
Spoon mixture into pie crust.
Topping
Beat 3 egg whites until stiffGradually add ½ cup castor sugar
Spread mixture onto the prepared tray in a 20cm diameter circle (or place in dollops).
Spoon or pipe meringue onto filling.
Bake at 180C for until golden, about 15 minutes.
Serve with cream.
MY OTHER SUPER EASY RECIPES
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