Hello my frosted fairies! I hope that you are all doing well. I am so glad to be sharing a “baking first” on my blog today. Recently I was re-watching an episode of Desperate Housewives and Bree, (my favourite character ~ I just admire her passion for baking and penchant for pastels) had whipped up a dreamy lemon meringue pie.
This traditional, comforting dessert is one that I have wanted to test out for quite some time but my pesky perfectionism has made me feel anxious about making the short crust pastry. Nevertheless, when I discovered Mary Berry’s simplified recipe, I couldn’t wait to bake my first pie!
Mary’s version is very similar to the traditional style; with a sugary digestive biscuit base, a zesty lemon custard filling and a toasted, fluffy meringue topping – this is the perfect summery dessert!
Crumb crust base:
12 digestive biscuits (crushed)
60g unsalted butter (melted)
1 tbsp demerara sugar
Lemon filling and meringue:
394g tin of full fat condensed milk
3 eggs (whites and yolks separated)
2 lemons (zest and juice)
175g caster sugar
Crumb crust base:
- Pre-heat the oven to 190˚C
- Crush the digestive biscuits and put aside. Melt the butter into a saucepan and add in the digestive biscuits and tbsp of sugar. Stir until the sugar and butter are melted.
- Place the crumb crust inside a 23cm/8 inch flan dish and level the mixture by working it around the sides of the dish with the back of a spoon.
- Pour the condensed milk into a mixing bowl, add three egg yolks and combine with a whisk.
- Zest and juice the lemons. Add the lemon juice to the mixing bowl and stir. The mixture should start to thicken.
- Pour the mixture into the flan dish (on top of the crumb crust) and level it. Leave in the fridge to set for a few minutes.
- In a different mixing bowl, whisk the three egg whites from earlier. Whilst whisking, slowly add 175g of caster sugar (a tablespoon at a time.)
- Whisk until you reach stiff peaks and the meringue becomes glossy.
- Once the pie has set, remove from the fridge and carefully spread the meringue over top. The aim is to cover all the crumb crust and the middle as well. To achieve this, gently push the meringue around the sides, creating little fluffy clouds (don’t worry about making it look perfect!)
- Cook for 10-15 minutes until the meringue has a lightly toasted marshmallow colour.
- Once cooked, set aside for at least half an hour before serving and enjoy angel cakes!
Here are a few more pictures of the end result! ♡
I really hope you enjoyed this post fairies. Please let me know in the comments section below what your favourite pie filling is! If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 🌸🍋🍰
I’m sending lots of love to you all and I hope you have a splendiferous week filled with the creamiest and dreamiest strawberry mille-feuille from a quaint Parisian patisserie!