NEVER FAILED LEMON MERINGUE
Was asked yesterday about the photo I gave as an answer to the meringue question and was asked for the method so I promised to give Gran’s recipe. Here we go.
- Crust:
- 200 g Tennis biscuits
- 50 g digestive biscuits
- zest of two lemons, finely grated
- 50 ml clarified butter
- Filling:
- 125 ml fresh lemon juice
- a tin of condensed milk
- 5 egg yolks, whites reserved, eggs must be fresh
- Meringue:
- 5 egg whites
- 150 ml caster sugar
- pinch of salt
Crumble biscuits together and add zest, mix together by hand. Melt butter and combine. Press into pie tin and refrigerated while following rest of steps.
Mix yolks, lemon juice and condensed milk gently. Throw through sieve to remove any impurities. Spoon mixture in base and return to fridge till meringue is done.
In a clean, dry glass bowl whisk the room temperature egg whites with a pinch of salt until they reach firm peaks.
Gradually add in the caster sugar one tablespoon at a time whisking between additions.
The mixture should be stiff and glossy. Don’t overbeat. My gran believed firmly of beating by hand. Spoon the meringue onto the filling.
Bake for 15 min at 180ºC till filling is set and meringue is slightly brown.
Note:
We could never wait but it has to be served cold.
Over the years I’ve tried my own variations etc. and it never tastes the same. This recipe has NEVER failed.
The hardest part is waiting for it to cool down. Enjoy.
Recipe and photo: Michelle Diane Adams Vos
