Traditional Fresh Lemon Meringue

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I absolutely love any recipe with lemon but lemon meringue has got to be my favourite! This recipe comes from the “Kook en Geniet” and I basically have it committed to memory. 





I'm fortunate enough to have a lemon tree in my mom's garden so I have my own personal supply which is great! I just fill a plastic packet when I need , squeeze the lemons and pop it in the freezer (yes, you can freeze your lemon juice),and it is ready to use at any time. 



My favourite thing about lemon meringue is that it gives the perfect balance between sweetness from the meringue and sourness and tartness from the lemon curd, all brought together with the buttery, crumbly crust. All with just a few simple ingredients, most of which you probably already have in your home.  

This lemon meringue never lasts more than two days in my house! 

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When you are making the crust, it should be crumbly, yet still stick together. Do not be afraid to get your hands dirty while mixing the crust as it is definitely the best way to make sure it is the right texture! You will want to bake the crust slightly beforehand, it is easiest to put it in the oven while the oven is preheating and you can get the lemon curd part ready while the crust is baking, about 10 minutes.







The lemon curd is super simple with only three ingredients, egg yolks, condensed milk and lemon juice. Mix the egg yolks and condensed milk together before adding the lemon juice. Blend the lemon juice until the mixture thickens.



Now comes the tricky part, the meringue! When you are making the meringue you want to make sure your bowl and whisks are completely clean and dry, and that nothing gets mixed in with the egg whites. I personally find it easier to use a smaller bowl for the meringue. Beat the egg whites until they are white and foamy and then slowly start adding the sugar. Add one spoon of sugar at a time, beating until all the sugar is dissolved before adding more sugar. Once all the sugar is in, I usually beat in for a minute, just to make sure. It is perfect when you lift the whisk and it makes peaks.




You are now ready to put it all together! The crust should be slightly brown, add the lemon mixture first and make sure it is evenly spread. Next, with a clean spatula add the meringue, spread it evenly, covering all the lemon mixture. I usually use a knife to create peaks. Bake at 160℃ for 30 minutes until the meringue is golden brown.


Ingredients

Crust

  • 1 Cup Flour
  • 125 gr Butter or Margarine 
  • 1 Tbs Castor Sugar
  • Pinch of Salt

Filling

  • 1 Tin Condensed Milk
  • 1/2 Cup Lemon Juice
  • 2 Eggs Yolks
  • Pinch of Salt

Meringue

  • 2 Egg Whites
  • 6 Tbs of Sugar 

How to make your lemon meringue?

For the crust: Beat the butter and sugar together until light. Add the flour and mix well. Press into your dish and bake in the oven for about 10 minutes.

For the filling: Beat the egg yolks and condensed milk. Add the lemon juice and mix well until it has thickened. 

For the meringue: Beat the egg whites and slowly add the sugar one spoon at a time. Beat until stiff peaks are formed.

Add the filling to the crust and then add the meringue on top, create peaks with a knife. Bake for 30 minutes at 160℃ until golden brown.










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