When I posted this Reel on my Instagram, I had so many of you asking for the lemon meringue recipe. It’s the one my mom-in-law uses and not only is it ridiculously easy, it’s always so delicious.
I’ve always been a bit intimidated by lemon meringue, it just seems that it would be tricky but once I was shown the ropes, I can basically do it with my eyes closed.
And honestly, I am no baker, so if I can do it, so can you!
Lemon Meringue Tips
A few tips that I’ve learned through making this lemon meringue recipe a few times:
- Don’t use more bowls than you need to – melt the butter in your pie dish and make the base in there. The less dishes the better.
- When you whip the egg whites, make sure that your beaters are clean, clean, clean. It also helps big time if your eggs are at room temperature and you whip them in a glass bowl.
- If you get nice high peaks for your meringue, keep a close eye on your lemon meringue in the oven, it browns super quickly and the last thing you want is burnt meringue.
- Make your lemon meringue a good few hours before you need it, it needs to sit in the fridge for at least 4 hours.
Let’s jump into this easy peasy lemon meringue recipe!
Quick and Easy Lemon Meringue Recipe
Serves: 8-10
Ingredients:
- 2 packets of tennis biscuits
- Half a cup of unsalted butter
- 2 tins of condensed milk
- 6 eggs (4 yolks, 6 whites)
- Half a cup of lemon juice
- Half cup caster sugar
Method:
1. Grease your pie dish, add your butter, and then pop into the microwave to melt
2. While the butter is melting, you can crush the tennis biscuits.
3. Once the butter is melted, add the tennis biscuits to the dish, mix, and then press down to create the base of the lemon meringue
4. In a bowl combine the two tins of condensed milk, 4 egg yolks, and lemon juice, adding more or less depending on the degree of sourness you prefer.
5. Once that is well combined, pour it over your biscuit base.
6. In a clean bowl with clean beaters, whip your 6 egg whites to soft peaks. Once they are forming soft peaks, add your caster sugar and then beat to stiff peaks
7. Pour on top of your lemon mixture in the pie dish creating peaks with the back of a spoon.
8. Pop into a preheated oven at 180C for about 10min, until the meringue has browned slightly.
9. Chill in the fridge for 4 hours and then serve.
See, so simple but incredibly delicious!
Don’t forget to tag me if you whip this up!
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