This is a great way to cut out the heating and stirring of a lemon filling. The quick base and filling allows you to make this "fake" pie in minutes rather than hours. And it tastes AWESOME!
Ingredients:
180g plain gluten free biscuits
100g melted butter
400g can condensed milk
4 lemons
Rind 1 lemon
3 slightly beaten egg yolks'
1 large or 2 small passionfruits
4 egg whites
1/2 cup sugar
Method
1. Preheat oven to 180 C.
2. Food process biscuits or place in a zip lock bag and cover with a tea towel and beat with a rolling
pin till they resemble crumbs.
3. Melt 100g melted butter, add to biscuits, mix together.
4. In a pie dish use a wooden spoon or a damp hand to push out the biscuits mixture to all edges so
there are no bumps.
5. Place in the fridge to chill and set. Do not remove till filling is ready.
6. Combine the condensed milk, juice of 4 lemons, the lemon rind, passionfruit and egg yolks in a
bowl. Mix well using a wooden spoon.
7. Remove the crust from fridge. Place wet mixture into the biscuit mixture in the pie dish.
8. In a separate bowl, beat egg whites till stiff peaks form.
9. Add the sugar slowly by scooping the sugar with a dessert spoon at a time into the whites and
beating in between. This ensures the sugar is evenly distributed and dissolved into the mixture.
10. Gently distribute the meringue on top of the pie and then using a plate scraper or plastic scraper /
palate knife, press down the flat side on the meringue and gently pull upwards to create the
"meringue peaks" you see on lemon meringue pies.
11. Place in the oven for approximately 10 minutes or until the meringue has browned slightly and is
firm to touch. If your finger comes out with meringue on it then leave for another one-two mins
before touching again.
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