RECIPE // The Batty Baker’s Lemon Meringue Pie
What's better than comfort eating in these uncertain times? Making your own comfort food!
The fabulous Roxi from The Batty Baker has shared a wonderful recipe with us - helloooooo lemon meringue tart.
Roxi is a Bowral-based baker, whipping up gorgeous cupcakes, macarons and cakes for special events and occasions. And she offers up gluten free and vegan options – nice one! Get in touch with Roxi if you need a bit of comfort food yourself and you're not so crashhot in the kitchen, or if you need something whipped up for a special occassion, Roxi is the answer!
SOUTH AFRICAN LEMON MERINGUE TART
Preparation time: 25 min
Cooking time: 15min
200g Nice biscuits
30ml melted butter
1 can condensed milk
125ml lemon juice
Zest of one lemon
3 eggs, separated
150ml caster sugar
Pinch of salt
Pinch of cream of tartar
Preheat the oven to 180oC.
Using a food processor, pules the biscuits until they are crumbs. Add in the melted butter and pulse again until everything is combined. Push ethe biscuit base into a 23cm pie dish and use the back of spoon to even it out. Place in the fridge to firm up.
Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Set aside the whites for the meringue. Pour the lemon mixture onto the biscuit base and set aside.
In a clean, dry glass bowl whisk the egg whites until they reach firm peaks. Gradually add in the caster sugar one tablespoon at a time, whisking between additions. The mixture should be stiff and glossy. Don’t overbeat. Spoon or pipe meringue onto the filling. Bake for 10-15 minutes or until the filling in set and the meringue is browning slightly. Serve cool.
The meringue will brown in the oven but you can also use a culinary blow torch to add a little bit of extra golden loveliness (you can get one from Cookshop Plus in Bowral.)
Serve with ice cream! Cos, why not??
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