Pretty much every recipe I've come across for this wonderful tart has had a pastry crust, which in my eyes just doesn't cut the mustard...or lemon custard in this case! A lemon meringue pie just isn't the same without a high digestive crust. For some reason, they just don't look as pretty. But a few weeks ago I came across a previously overlooked recipe in one of my favorite cookbooks, Gorgeous Cakes. A lemon meringue pie with my biscuit crust! Hurrah!! I instantly grabbed my coat and bag and set off into town, a girl on a mission you might say! Several hours later, armed with many heavy bags, I burst through my front door ready to bake!
Now usually I don't have any luck with meringue, either they just don't rise or they fake it in the oven and flop into a crusty mess the second I remove them. Crafty buggers. But for the first time in my life, they turned out perfect, if I do say so myself!
Oh it was divine! Next time I think I'll invest in some small tartlet tins and make a few smaller versions. Only because my Kris told his, and my mum about this delightful pie and they both demanded I make one for each of them. Sigh, a girls work is never done!
Recipe taken from Annie Bells Gorgeous Cakes!
225g digestive biscuits crushed (I stuffed them in a plastic bag and attacked them with a rolling pin)
110g unsalted butter, melted
Finely grated zest and juice of 4 lemons
1 400g tin of condensed milk
4 large eggs at room temperature, separated
110g caster sugar
Makes 1 20cm pie :)
Whizz the biscuits in a food processor till fine, or do as I did, beat them within an inch of their lives with a rolling pin! Put the crumbs in a bowl, add melted butter and toss until the crumbs are evenly coated. Press the mixture into a 20cm cake tin, 9cm deep with a removable base. Start with the sides then move onto the base, using your fingers to press the mixture down.
Preheat the oven to 170C fan/190C/gas mark 5. Before juicing the lemons roll them on the counted to release as much juice as possible. Combine the zest ad juice with the condensed milk in a bowl, whisking both till you have a smooth cream. Now, whisk in the egg yolks and pour onto the biscuit base. Whisk the egg whites in a very clean bowl until they rise to a froth. Sprinkle over the sugar 1tbsp at a time, whisking well with each addition until you have a stiff and glossy meringue. Normally more sugar would be used in a meringue, this is to account for the sweetness of the base. You don't want a sugar overload...or do you??
Mound the meringue mixture on top of the lemon cream, taking it to the edge of the tin. bake for around 30 minutes or until the surface of the meringue is lightly golden and crusty, and the custard set. Remove from the oven and leave to cool. run a knife around the collar of the pie to loosen the sides then remove it completely.
The pie is best eaten on the day it is baked. If you do decided to chill it, as I did, remove it from the fridge for about 30 minutes before serving.