Lemon Meringue Pie
(My all time favourite!)
(My all time favourite!)
Easy Pastry
½ a Cup of Cottage Cheese
½ A Cup of butter OR margarine
½ A cup of Cake Flour
½ A Cup of butter OR margarine
½ A cup of Cake Flour
Mix to a crumbly consistency.
Add more flour if it's too sticky.
Add more flour if it's too sticky.
MAKE SURE TO DUNK YOUR HANDS IN ICE COLD WATER & DRY OFF TO KEEP COOL WORKING WITH PASTRY.
Roll out to 2mm thickness.
Put into pie-dish & spread a cup of dry sugar beans inside uncooked pie dish & blind bake for 15mins or till golden at 180°Celsius
For filling:
1 Tin Condensed Milk
3 Large Eggs
½ Cup Lemon Juice
½ Cup Castor Sugar
1 x As Easy As Pie Crust
3 Large Eggs
½ Cup Lemon Juice
½ Cup Castor Sugar
1 x As Easy As Pie Crust
Pie crust can be bought ready made;
or mix 2 packets of coconut tennis biscuits and 4 spoons of melted butter.
or mix 2 packets of coconut tennis biscuits and 4 spoons of melted butter.
Method
Heat oven to 160 degrees
Separate egg whites and yolks into 2 different bowls.
Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!)
Add castor sugar slowly and continue whisking – set aside.
Mix egg yolks and then add tin of Condensed Milk.
Measure half a cup of lemon juice and add to yolk mixture.
Beat for about a minute – mixture will start setting.
Add egg mixture to pie base.
Top with Meringue and spread evenly on top.
Bake at 160 for 25 minutes.
Cool pie on oven rack.
Refrigerate.
Separate egg whites and yolks into 2 different bowls.
Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!)
Add castor sugar slowly and continue whisking – set aside.
Mix egg yolks and then add tin of Condensed Milk.
Measure half a cup of lemon juice and add to yolk mixture.
Beat for about a minute – mixture will start setting.
Add egg mixture to pie base.
Top with Meringue and spread evenly on top.
Bake at 160 for 25 minutes.
Cool pie on oven rack.
Refrigerate.
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