When life gives me lemons, I simply make pie.
The lemon tree we’ve inherited at our new home farm is groaning under the strain of all the fruit it’s gifting to us. Quite honestly, I have never in my life had such incredible lemons! They’re soft, they’re juicy & the aroma is divinely intoxicating! I’m not sure what variety this lemon tree is, but I sure would like to know as they’re unlike any others I’ve ever experienced before! As for the taste………Fabuliciouz!
Now this Lemon Meringue Pie recipe is a wee bit of an easy cheats version so no need to overcomplicate the matter when you just want to tuck into that airy delight of a dessert.
Start by separating 3 eggs, whites into one bowl & the yolks into another.
Whisk the whites until stiff (you know, the good old can hold upside down without falling out trick) then ever so slowly add in 1/2 cup of caster sugar whilst still whisking the whole time. It’ll turn nice & glossy. Just set that meringue aside now until we need it.
Next, beat the yolks together then add in an entire can (395g) of condensed milk & keep beating to combine. Now comes the part where you need to work mindfully, add in 1/2 cup of lemon juice. I used 3 of my wonderful lemons from the tree but of course, it all depends on the size & juiciness of the fruit you’ve got or you could just use the squirt bottle if you don’t have any at all. Keep beating that to combine it in but watch it as it’ll start to set after about a minute.
Pour that lemon mixture quickly into a pie base. You can use a store bought one or just line a greased pie dish with ready made pastry.
Top it off with the meringue, spread evenly on the pie, & whack it in a 160c oven for 25 minutes.