Lemon meringue pies

all details

A cheat's version of the real thing - the condensed milk provides the base for an instant lemon curd. Adapted from an Australian Gas Cooking School recipe.

Lemon meringue pies
Photo: Natalie Boog

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.

Makes 12.

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July