My aunt Jules (my mom’s sister) has been well-known for years (if not decades) for her amazing Lemon Meringue Pie… she managed to get the pastry just right, the lemon middle – just tart enough and the meringue on the top is perfectly browned but still lovely and sticky meringue-y!
She recently had heart surgery which results in a few complications – so we are all still concerned for her health – so this is my gesture for her 😉 – publishing and showcasing one of her many amazing recipes!!
Mom and I have amazing memories when I was in junior school in Cape Town, of going to Jules and her family for Sunday lunch! It was always a full on Roast with ALL the trimmings and the most phenomenal crispy roast potatoes… and desserts afterwards were always exciting! Mom and Jules also went through a patch where they experimented with new dessert recipes every week … some were amazing and some were *um*… interesting?!? *um*… different?!? Which is now the code words for *HELL NO… this is not my favourite… but I will eat it because I don’t want to waste it* 🙂
Lemon Meringue Pie
185g butter (melted)
2 cups flour
1 Tablespoon sugar
1 teaspoon baking powder
2 tins of condensed milk
Juice of 3-4 lemons
5 eggs (separated)
pinch of salt
2 Tablespoons caster sugar
- Microwave butter to melt
- Add flour, sugar and baking powder
- Lightly knead and place into a greased pie plate
- Bake at 180C for 15-20min
- Mix condense milk with lemon rind and lemon juice (strained) – and remember you can always add more lemon juice to make it more tart, but you can’t take any of it if you have added too much!!
- Separate 5 eggs
- Add yolk to condense milk mixture and place on pastry
- add pinch of salt to egg whites and mix to a foam
- Add caster sugar slowly to create a silky egg mixture and place on top of the pie