Turn lemons into delicious pies!
With lemons in season, why not turn them into delicious lemon meringue pies!
Ingredients:
- 400g ready-made shortcrust pastry
- 2 large eggs, separated
- 400g condensed milk
- 80ml lemon juice
- 100g caster sugar
Method:
- Preheat oven to 220C.
- Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes. Bake for 10 minutes until lightly golden, then cool.
- Whisk yolks, condensed milk and juice in a bowl and set aside to thicken.
- In another bowl, beat whites to form soft peaks. Gradually add sugar, still beating, until you have a thick and glossy "meringue". Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
- Bake for 6 minutes or until lightly browned. Cool before serving.
- Serves 12.
Tips:
- A cheat's version of the real thing - the condensed milk provides the base for an instant lemon curd.
Source: The Sydney Morning Herald Tuesday May 2, 2006