I have two recipes to try for lemon meringue pie. This is the first one I made, using condensed milk. I make my own condensed milk so the colour starts off more caramel than white, hence the dark layer of the lemon part of this pie.
In the afternoons while prepping dinner or testing recipes I have the TV set to Sky News. I can listen to it in the background and if something interests me enough I can wait for it to be shown in the next news cycle. The other day Kay Burley was interviewing someone about puzzles. He was saying how good it is for our memory to do puzzles. I actually love putting them together, but we don’t have the space to lay one out to do as and when the mood takes over. I decided that the easiest way to do a puzzle would be to download an App onto my iPad. Kay explained how during the Miners’ Strike they would get together as a family and build puzzles. She tried to engage with the gentleman as to how he built puzzles but I don’t think he was really listening.
Today’s inspiration ♥ Recipe For Lemon Meringue Pie ♥ can be found on Lavender and Lime Click To Tweet
The App shows a brief picture of the completed puzzle before jumbling the pieces. I have selected 100 pieces as I have a mini iPad and that makes them just small enough to see properly. I also rotate them making the puzzle more difficult to complete. I start off by getting the corner pieces in place, and then all the edges done. At the same time I separate the pieces placing all the same colours in piles, and the 4 eared pieces at the top, and the 4 holed pieces at the bottom. I then start working my way inwards until the puzzle is complete. When finishing off my lemon meringue pie I worked in the same inward motion. I piped the edges first and then filled in the meringue till I reached the centre. How do you build a puzzle or pipe meringue?
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Lemon Meringue Pie
- Place the biscuits into a blender and process until they are finely crushed
- Put them into a mixing bowl, add the butter and mix until combined
- Pour into a lined spring form tin and flatten with the back of a spoon
- Place into the fridge to set for at least 30 minutes
- Preheat the oven to 150° Celsius
- Place the egg yolks and condensed milk into a stand mixing bowl and whisk to combine
- Add the zest and lemon juice and whisk to combine
- Pour the mixture on top of your biscuit base
- Bake for 30 minutes and then remove from the oven
- Leave to cool at room temperature in the tin
- Remove from the tin and leave to chill in the fridge for 2 hours
- Pipe the meringue onto the pie and torch to colour before serving
Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
Inspiration published on Lavender and Lime April 28:
- 2016 – Butter Cake
- 2013 – Interview With Hetta van Deventer-Terblanche
- 2012 – Friday’s Food Quiz Number 18