Lemon Meringue Pie

You know what we’ve got a lot of at the moment?

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Given to us by lovely local friends with groaning lemon trees I happily take them all and do what I can to use them up in cooking. And with lemons you know it usually means…sweets!

I stayed at Mum’s last week after I got back from Melbourne and I told her that I needed spoiling. So you know what she did for me? She cooked me lemon meringue pie of course! The ULTIMATE in spoiling and home comfort. And an absolute favourite of mine. I have never made it before…I figured it was beyond my baking skills, and the one time I did try and make it…it was more like lemon meringue soup and left me licking my wounds (and the spoon) happy to leave it to the experts.

I asked Mum about the recipe, figuring it was tricky. And you know what? IT’S NOT. It’s easy. Well this version at least. Apparently found on the side of a can of condensed milk! OLD SCHOOL. Anyway, I thought I would quickly try it out for the family on Sunday arvo, and you know what? It worked. It’s not the prettiest, or neatest, but dead set it tasted delicious and took about 10 mins to prep and just 15 or so mins to cook so I call it a triumph!

The original recipe calls for the base to be made from biscuits but I prefer shortcrust pastry. You can do either and of course feel free to make your own pastry if you are that way inclined. I am not.

Lemon Meringue Pie

Shortcrust Pastry (I used frozen because I am lazy and unskilled in the pastry department)

1 can sweetened condensed milk (395 grams)
3 eggs separated
2 teaspoons lemon zest
1/2 cup lemon juice
1/2 cup caster sugar

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1. Blind bake the shortcrust pastry in a preheat 180 degree oven for 8-10 mins until golden. Use rice, dried beans or baking weights to stop the pastry rising. I didn’t have any of these things on hand so I pricked with a fork when baking.

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2. Into a bowl mix together the condensed milk, lemon juice, 3 egg yolks and lemon zest

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3. Whisk the 3 egg whites until soft peaks form and then gradually add in the sugar. I made the mistake of adding the sugar in too early so my peaks never got that stiff. I am impatient as well as lazy.

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4. Pour the lemon mixture into the pastry shell, then add the meringue on top swirling your peaks for that signature lemon meringue look

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5. Place into the 180 degree oven for 15-20 mins or until golden

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6. Serve warm or cold

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You can also double the recipe if you want a little more height to your pie. That’s what Mum did on Friday night. YUM.

Lemon Meringue Pie

Serves 8
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Dessert
By author Nestle Condensed Milk Can recipe

Ingredients

  • 1 can Sweetened condensed Milk ((395 grams))
  • 3 eggs (separated)
  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup caster sugar
  • Shortcrust pastry

Directions

Pie base
Step 1
Blind bake your shortcrust pastry for 8-10 mins or until golden, If you want to use a biscuit base instead, combine 250 grams of plain sweet biscuits with 125 grams butter pressed into your pie dish and put in the fridge until set
Filling
Step 2
Mix together the 3 egg yolks, condensed milk, lemon juice and lemon zest
Meringue
Step 3
Mix together the egg whites until soft peaks form, then gradually add in the caster sugar
Step 4
Pour the lemon filling into the pie base, then spoon on the meringue and bake in a 180 degree oven for 15-20 mins or until golden

Are you a fan of the lemon meringue pie too?
Anyone ready to convince me that pastry is actually EASY?

Comments

  1. OMG Beth, we were friends in another lifetime I just know it. My fave pie in the whole wide world. I’m trying to shift kilos at the moment but my birthday is around the corner. That has birthday pie written all over it. Thanks xo

  2. Beth – THANK YOU – yes in a big booming excited Oprah style voice THANK YOU!!
    Oh goodgollygosh how I have been salivating over your mums pie since I spied it last week…practically licking my screen every time I snuck another peek!
    I can bake my famdamily those supergooey Nutella Brownies and they wolf those down like…wolves…while I stand there and watch! Alas, I have no particular interest in chocolate desserts – but a Lemon dessert – I Loike it… I Loike it alot!! I’ll be wolfing with this one 🙂
    Lemony desserts are my sweet weakness! I’m in my third trimester now – and this babygirl needs to layer down some fat – so between us both we just wanted to express our appreciation in anticipation for this happy yellow dessert!
    I will be off to my checkup this afternoon; (Fingers crossed/God willing last weeks Glucose test comes back negative to Gest.Diabetes) then I’ll be hotfooting it home to make me some pie! I’m doing that excited shiver/happy bouncey clapping like a kid at a wiggles concert – just thinking about it!!!
    Please give yer mumma some extra hugs n kisses from me n baby-vintagenobility, let’s just say – there’s so much love beaming across the skies for you both right now! Expect an influx of Lemon Meringue photos over the next few days – with your names and lots of lovehearts attached 🙂
    xxx Blessings Always to You and Yours xxx

  3. merilyn says:

    my mouth is watering hun!
    OMG! memories of mum and mum-in-law! the best luscious treat for me!
    yes, I saw your mum’s pie the other day and had the same reaction!
    thanks for the recipe beth!
    it is the same as mine, but lost it! mmm! love m:)X

  4. Thank you so much Beth! I am eternally greatful! yes really! Xx

  5. YUM! I usually feel too scared to try recipes like this. I’ve never found the courage to do a lemon meringue, but your recipe makes me actually think I could achieve greatness haha.
    x

  6. Lauren Russo (LOZ585) says:

    Oh goodness me I simply adore Lemon Meringue Pie!!! Though I rarely eat it, when I was 36wks pregnant with my son I had the most intense craving for some LMP. I tried to push it from my mind, but after the craving lasted a solid two whole week my darling husband drove me out to my favourite patisserie where I bought a family sized nipple pie (named so by my whole family because the way the meringue is pipped on top it looks like a bunch of nipples poking up) and demolished the entire thing in the car on the drive home. I swear it was the most satisfying meal I’ve ever inhaled 🙂

  7. Trinity says:

    Winner Winner chicken dinner!
    Your mum and mine must have kept the same recipe from the tin, because I’ve got this in my book from my mother. Eggs from your chooks will make it lovely and deep golden too!
    Pro tip- don’t forget to blind bake the pastry. My MIL wanted my recipe, gave it to her and then she couldn’t work out why her pastry was a gooey mess. She forgot to blind bake! Funny, cos I even went out and bought some baking beads for her when I passed it on…..
    A winter favourite here- meringue is not friends with the humidity of a Brisbane summer.

  8. We have an overachieving lemon tree and I have been on the lookout for fresh lemon recipes so THANK YOU! Can’t wait to try it out, was thinking I might try it in individual glass ramekins… Have you ever tried that?

  9. God Beth
    I am absolutely drooling on my keyboard.
    Yummmmmmmmmmmmmm
    <3
    Pia

  10. Perfect timing Beth, we have 2 lemon trees with branches almost snapping under the weight of so many lemons. And, like you, I have always put lemon meringue pie in the “too hard” category which is silly because I’m an alright cook….so I’ve got this! Thanks for sharing the family recipe!

  11. Yum! That looks amazing.
    I love lemon in baked goods.
    I could have a piece (or two) of that right now…would be perfect for afternoon tea!

  12. Lisa Mckenzie says:

    One of my favourites too ,this recipe sounds easy so I might whip one up this week ,thank you Beth Xx

  13. Beth we must be sisters in another lifetime ! LMP is my favourite dessert but I rarely order it when eating out as it’s never as good as the one I make (I’m not bragging – it literally is the only dessert/pie I can make) which is this exact recipe !

  14. That is exactly the recipe I used to use when I was a kid. Lemon meringue pies were my speciality from about 11 years of age to 16 (from nice preteen to painful teenager who did not want to spend Saturday afternoons cooking)
    I even used to make my own pastry. I can see you have used premade (so slack, what’s the matter with you ;-))

  15. Dear Beth, this IS exactly the lemon meringue my late mum made, then I made & my Daughter makes! Mum used to make her own pastry. I didn’t & bought the pre-made ones in cake section at supermarket but…. Here’s a quick trick for awesome baking & presentation – buy the 2 packs frozen mini tart cases (12 in pack) by Pampas, double the filling & meringue recipe & voila.. 24 mini lemon meringue tarts!!

  16. Christina Howes says:

    I made your lemon meringue pie this afternoon and it is amazing! My pastry let me down a little because it was just bought stuff, but the filling was delicious. Thanks for the recipe. It’s definitely going to become a new family favourite, as is your Anne cake!

  17. Leeanne Boyson says:

    OMG its in the oven RIGHT NOW!!!! I’ve never made one before but always wanted to – today was the day!!! Its for a dinner party tomorrow night, made it a day prior in case of disaster but it looks amazing!!! ♡♡♡♡♡♡♡

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