Project 2012: Day 29
On 2 July 1994 a young man went round to a beautiful young lady’s house to cook her dinner. This was their first date. After a sumptuous meal, talking into the early hours of the morning of the 3rd, they decided to get married.
5 months later on 3 December they tied the knot, and here we are 17 years later. I was the young man, Lucy was my date that night, and this post is about the dessert I made, that had at least some contribution to our counter-intuitive commitment.
The Worlds Easiest Lemon Meringue Pie
I picked up the recipe from the side of a condensed milk can when I was 14, and this quickly became my “Pièce de résistance.”
- 1 x Packet Tennis Biscuits (South Africa) these are best. Otherwise “Nice” biscuits (Australia) or “Digestives” (UK)
- 1 x Can condensed milk
- Juice of 2 x lemons – pure lemon juice also works, but doesn’t taste as good.
- 4 eggs
- Caster sugar
- Preheat the oven on low – circa 90-120 Deg C
- Pop a healthy scoop of butter in a saucepan on the stove to melt
- Crumb the biscuits – I used to pop them in a plastic bag & use a rolling pin. Now I just bung them in a blender and pulse.
- Pop the biscuit crumbs in a pie tray (I used little individual ones for that first date), pour on the melted butter, and squish with a wooden spoon to make the base. Ensure this extends up the side of the pie tray.
- Pop the biscuit base(s) in the fridge
- Separate the eggs, mix the yolks with the condense milk, and whilst stirring slowly add the lemon juice. Keep tasting and adding lemon juice, until the mix is too sour for you (believe me, it will be sweet enough). Ensure you stir slowly so as not to curdle the mixture
- Pour the filling into the biscuit base(s) and pop back in the fridge
- Whisk the egg whites until they’re stiff and peaky, and start adding the caster sugar, keep whisking so the meringue is peaky, keep tasting and adding the sugar until the meringue is too sweet.
- Pop the meringue mixture on top of the filled base(s) and into the oven
- Cook on a low heat so the filling doesn’t curdle, until the meringue is golden brown
- Remove from the oven and leave on the side to cool. Once cool pop into the fridge until after dinner.
Be very careful around eligible batchelor(ettes) as the results of this dessert speak for themselves.
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