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The Munro’s Lemon Meringue Pie.

Easy Lemon Meringue Pie

Origin: My friend Ally and I sms each other from all over the country and world if we find a LMP worth rating.For many years our Saturday morning ritual was to head off to Musgrave Centre, in Durban, and make a B-line straight for Adams Bookshop .(No relation unfortunately) There you would find us in our ‘nothing boxes’, searching through all the latest recipe books and décor mags while eating our LMP and sipping at tea in beautiful china cups.

Right in the middle of all the book stands sits a beautifully upholstered Louis sofa, and if we got there to find someone else in our spot, we would death stare them until they left. Let’s face it, there is nothing relaxing about having two harassed women stand behind you, huffing, and puffing down your neck while you are trying to calmly catch up on the daily newspaper and sip on a scrumptious cup of ‘chino.

We were normally able to clear the couch within 15 minutes, and as soon as it became free we would plonk ourselves firmly on it, for the rest of the morning.

Those Saturdays have gone together with my waistline! Our treat these days is an hour and a half workout at the gym and a shot of ‘wheat germ’ thereafter. My how those years of too much LMP have taken their toll.

This recipe is one my sister and brother-in-law often whip up on a Sunday, and is a quick and easy option made with condensed milk. You may wish to add a Tablespoon of finely grated lemon rind, however unless you have picked the lemons off your lemon tree, I prefer not to use the wax covered rind of our bought lemons. It can give the pie a very bitter taste. To go to all the trouble of a home-made pastry and lemon curd filler…it just does not happen that often in our household so for an everyday option this is just great.

The Munro’s LMP:

Crust:

1 packet of Tennis Biscuits

60ml melted butter

Method:

  1.  Preheat your oven to 160   oC.
  2.  Crush the tennis biscuits into fine crumbs and mix in the 60 ml of butter.
  3. Press the mixture into the bottom of a quiche or pie dish.

Filling:

6 eggs yolks (keep 4 of the whites for the topping)

2 tins of condensed milk

1 tablespoon (15 ml) of grated lemon rind (optional)

2 teaspoons (10 ml) of Maizena (Corn flour)

1 cup (250 ml) freshly squeezed lemon juice (4-6 lemons)

Method:

  1.  Mix the 6 egg yolks, 2 tins of condensed milk, lemon rind and the 2 tsp of sifted Maizena together in a bowl.
  2. Using an electric beater beat in the lemon juice and beat well for 2 -3 minutes.
  3. Pour this mixture in the base and bake for in the pre-heated oven for 5 minutes.

Topping:        

4 egg whites

100 ml castor sugar

100 ml icing sugar

5 ml vanilla essence

Method:

  1.  Using an electric beater, whisk the egg whites until soft peaks form. (2 -3 minutes)
  2. Continue to beat while adding the sugars one spoon at a time.
  3. Add the vanilla essence.

 

 Assembly of the LMP:

  1.  Spoon the topping onto the lemon filling making sure to close all the gaps between the topping and the rim of the pie dish.
  2. Place in the oven on the lower rack (so that the top does not catch) and bake until golden brown. Turn the oven off, and leave for a further 20 minutes with the door slightly ajar.
  3. Cool and serve immediately
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3 Comments Post a comment
  1. Lisa brought this pie to add to our supper last friday – absolutely delicious!!!!!!!

    One would go a long way to beat this -

    April 17, 2011
  2. Cath #

    Lees, Madi is so loving baking, so we have made Friday our baking day….. going to try this one this week! Will let you know how it goes! xx

    May 23, 2011
    • Ah she will love making this it is Zan’s fav. I have said use 4 egg whites for the meringue, but Zan makes me use all 6 as she likes her meringue top to be as high as possilbe. Use the 6 and you can make it as big as you wish! Enjoy xx and let me know how it comes out.

      May 23, 2011

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