Easy Lemon Meringue Pie Recipe With Condensed Milk
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Preheat the oven to 180 c 160 c fan ovens gas mark 3.
Easy lemon meringue pie recipe with condensed milk. Five minutes before pie is done beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Pour over the biscuit crust. Preheat oven to 180 c 160 c fan forced.
In the filling stage use a medium bowl to mix the condensed milk zest lemon juice and egg yolks but remember to reserve the whites for the next meringue stage. I use one packet 200g of tennis biscuits these contain coconut use any type of biscuit crush them fine for the base the. Pour the mixture obtained into a crust.
Ensure well combined and then pour over the biscuit base ensure it s evenly coating the base. Bake for 20 25 minutes until the outside is set but the center of the pie jiggles a little. Press into the base and sides of the prepared tin.
5 put in the oven for 10 15 mins there should be a skin on the mixture when you take it out. Bake in the preheated oven for 25 minutes. 1 can 300 ml eagle brand regular or low fat sweetened condensed milk cup 125 ml lemon juice 1 9 baked pastry shell or prepared graham pie crust tsp 1 ml cream of tartar.
Add lemon juice and stir until it thickens. Pour condensed milk into a mixing bowl. Pour into prepared base.
Combine biscuit crumbs and butter in a bowl mixing well. In a bowl combine the condensed milk egg yolks lemon juice and zest. Leave to cool then carefully remove from the tin and transfer the pie onto a baking sheet.
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