So I’m no history boffin and I don’t declare to know the true heritage of Lemon Meringue Pie. But I do know that I grew up with the sweet, lemony tartness of this dish and learned to make it in my teens from that recipe off the back of a Nestle condensed milk can. So as far as I’m concerned, it’s part of my heritage. I’m sharing my version as part of Heritage month this September.
Hope you enjoy it ❤️
And if you have a delicious version of your own, send it to me with a photo to firstname.lastname@example.org and it could get a feature on the blog.
Lemon Meringue Pie
- 250g Tennis
- 125g butter, melted
- 395g can Condensed Milk
- 3 eggs,
- 1 lemon zested
- 1/4 cup lemon juice topped up to 1/2 cup with water
- 1/2 cup caster sugar
1. Preheat oven to 180°C/. Grease a 23cm tart pan.
2. Combine biscuit crumbs and butter in a bowl, mixing well; press into the base and sides of the prepared tin. Refrigerate until firm.
3. Meanwhile, beat together condensed milk, egg yolks, lemon zest and lemon juice. Pour into prepared base.
4. Beat egg whites until soft peaks form; gradually beat in sugar until dissolved. Spoon meringue over filling. Bake 15-20 minutes or until golden.
Refrigerate and serve cold.