Lemon meringue pies
A cheat's version of the real thing - the condensed milk provides the base for an instant lemon curd. Adapted from an Australian Gas Cooking School recipe.
Ingredients
400g ready-made shortcrust pastry
2 large eggs, separated
400g condensed milk
80ml lemon juice
100g caster sugar
Method
Preheat oven to 220C.
Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes. Bake for 10 minutes until lightly golden, then cool.
Whisk yolks, condensed milk and juice in a bowl and set aside to thicken.
In another bowl, beat whites to form soft peaks. Gradually add sugar, still beating, until you have a thick and glossy "meringue". Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
Bake for 6 minutes or until lightly browned. Cool before serving.
Makes 12.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/lemon-meringue-pies-20111019-29vk4.html