Lemon Meringue Pie -- #GBBO
Prep time
Cook time
Total time
A gorgeous lemon meringue pie
Author: Mummy Barrow
Recipe type: Slightly Tricky
Cuisine: Dessert
Serves: 8
Ingredients
- 1 package Marie biscuits
- 2 heaped tsp lemon rind
- 125 g Butter
- 250 g cream cheese, Cut into 3 cm cubes
- 1 can condensed milk
- 4 egg yolks, Large
- 3 heaped tsp lemon rind
- 125 g lemon juice
- 4 egg whites, Preferrably room temperature
- ¼ tsp cream of tartar
- 150 g castor sugar,
Instructions
- Cut the rind off 2 large lemons put into bowl & grate 5 sec Sp 9 leave 2 heaped tsp in bowl & set the rest aside.
- Place 1 Pkt Marie biscuits into bowl & crush 5 sec Sp 8 (although if you like some chunky bits try speed 5)
- Add MELTED butter & mix 5 sec Sp 5 or until combined well.
- Put into pie dish & push down on the base & up the sides with the base of a smooth glass.
- Place in the fridge while preparing the filling
- Rinse & dry bowl
- Beat Cream Cheese 10 sec Sp 6 or until smooth & scrape down bowl, including the bottom of the bowl.
- Add egg yolks, condensed milk, lemon juice & rind & mix 5 sec Sp 6, scrape down bowl & loosen bottom of bowl & mx again 5 sec Sp 6.
- Pour into base & place back into the fridge while preparing Meringue
- Clean & dry bowl VERY well. Use vinegar & water technique if desired.
- Preheat oven to 180*C FAN FORCED or 200*C conventional oven.
- Insert butterfly whisk.
- Place room temperature egg whites & cream of tartar into bowl & whip 4 min/50*C/Sp 3.5 until stiff peaks form.
- Then mix 4 min/50*C/Sp 3 adding 1 tbsp of sugar at a time through the hole in the bowl lid.
- Place on top of filling in pie dish & use the pack of a spoon to form peaks.
- Cook for approximately 7-15 mins or until top is golden & peaks are brown.
- Leave for 30 mins (if you can wait) to allow filling to set a little as it will spill out when you cut into it. Or refrigerate & enjoy cold for a set filling.
Recipe by Mummy Barrow at https://www.mummybarrow.com/lemon-meringue-pie/