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Lemon Meringue Pie

A buttery biscuit base with a citrussy lemon filling, topped with light and fluffy meringue. Serve with fresh raspberries for the perfect finish!

Lemon Meringue Pie

Preparation Time: 30 minutes

Serves: 6

Cooking Time: 45 minutes

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The lemon meringue pie originates from Philadelphia, dating back to the 19th Century when Mrs Elizabeth Goodfellow, a Victorian pastry shop proprietress, began adding merignue to her signature lemon pudding. Whilst our lemon meringue pie doesn't follow Mrs Goodfellow's infamous recipe, it certainly is delicious!

We've also used Dualit Hand Blender and Hand Mixer to help us.

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Ingredients
  • 300g Ginger Nuts OR Digestive Biscuits
  • 125g Butter
  • 4 Large Lemons
  • 400g Tin of Condensed Milk
  • 4 Large Eggs (separated)
  • 100g Castor Sugar
  • Pinch of Salt
  • 2 tbsp Flaked Almonds
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Method
  1. Preheat oven to 190º/170º fan.
  2. Zest and juice the lemons and set aside.
  3. Place the biscuits in the Chopping Bowl attachment of the Dualit Hand Blender and blitz into fine crumbs. This can also be done by hand by placing the biscuits into a ziplock bag and breaking the biscuits up using a rolling pin.
  4. Melt the butter in a small dish in the microwave and add to the biscuits. Stir well until all of the biscuit crumbs begin to bind.
  5. Press the biscuits into an 8 inch round, fluted tin - press the crumbs up and around the sides as evenly as possible to make the base level.
  6. Place the tin into the fridge to cool and set.
  7. Seperate the eggs, placing the egg yolks in one bowl and the egg whites in another.
  8. Using the Hand Mixer, whisk the egg yolks, lemon zest and juice together to a smooth paste.
  9. Add all of the condensed milk to the lemon and egg mix and continue to whisk to form a thick but pourable curd.
  10. Remove the biscuit base from the fridge and pour all of the lemon mixture evenly into the case. Place back into the fridge to allow to set.
  11. Using the Balloon Whisk Attachment on the Dualit Hand Mixer, whisk the egg whites with pinch of salt.
  12. Once a frothy texture has been reached, slowly add the sugar a spoonful at a time, continuing to whisk until all of the sugar has been added and the whites have stiffened into peaks.
  13. Remove the biscuit base from the fridge again and pipe the meringue mix over the lemon filling - try to cover all of the lemon curd where possible.
  14. Bake the lemon meringue pie in the oven for 35-45 minutes, until the meringue has hardened on the outside and has turned golden brown.
  15. Allow to cool before serving.
  16. Enjoy!

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Dualit Products Used

We've used both the Dualit Hand Blender and Hand Mixer in this recipe!

Hand Mixer

£79.99

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