lemon meringue pie in 15 minutes?
The other day I got an email from a Stonesoup reader reminding me that it’s been ages since I wrote about something sweet.
Which got me thinking…
A few months back, when I was preparing for the 15 Minute Meals class at the Stonesoup Virtual Cookery School, I was taking challenges to find ways to cook different dishes in 15 minutes. You guys might remember my attempt at 15 minute lasagne.
Around that time my not-so-little brother came to visit. I was telling him about my 15 minutes challenges and his first suggestion was a 15 minutes Lemon Meringue Pie. No surprises there…
You see, my brother’s favourite food is LMP. So much so, that for his 21st birthday he convinced my Mum to make him 21 pies for 21 days.
She did. And he ate them all. As far as I know without sharing a slice.
So at my brother’s suggestion, I had a crack at making lemon meringue pie in 15 minutes.
And the results?
By using a biscuit (cookie) base, instead of making pastry from scratch and baking individual pies in muffin papers, I was able to get there in a little over 20 minutes.
But that was really rushing it. And it didn’t allow time for cooling, which we discovered is essential for maximum LMP enjoyment.
The good news is they tasted just as good, if not better than the original.
Speaking of which, I had another reason for talking about LMP today…
Introducing a new cover for ‘And the Love is Free’
As long time Stonesoup readers may remember, a few years ago I self published a print book of my Mum’s recipes.
Since LMP was pretty much my Mum’s signature dish, the original cover featured a shot of said pie in all its glory. But I wasn’t completely happy with the cover.
So this year I commissioned my favourite illustrator, Johanna Kindvall to help me create a new cover, better suited to celebrating mothers everywhere with no-fuss Australian family recipes.
To mark the launch of the new cover I’ve pulled together some Christmas gift packs featuring print copies of ‘And the Love is Free‘. And if you order before 15th Dec 7pm EST you’ll guarantee delivery before Christmas and get FREE SHIPPING anywhere in the world!
For more about the gift packs go to:
Or for more about And the Love is Free. Go to:
Or for more about lemon meringue pies… scroll down :)
little lemon meringue pies
Inspired by my Mum’s legendary LMP in my first print book, ‘And The Love is Free’.
My Mum used to make her own pastry and make one larger pie, so if you prefer a larger offering, by all means go for it.
100g (3.5oz) shortbread biscuits1. Preheat oven to 180C (350F). And line 8 holes of a muffin tray with papers.
3 eggs, separated
1 can sweetened condensed milk (400g / 14oz)
1/2 cup lemon juice + zest of 1 lemon
55g (2oz) caster sugar
2. Smash shortbread in a bag or whizz in the food processor until you have coarse crumbs. Divide crumbs between the muffin trays.
3. Combine egg yolks, condensed milk, lemon juice and zest in a bowl and place on top of the crumb bases.
4. Whisk egg whites until stiff. Gradually add sugar and continue to beat for a few more minutes until the sugar is dissolved.
5. Spoon whites on top of the lemon filling.
6. Bake for 10 minutes or until the meringue is golden. Cool before serving.
gluten-free – replace the shortbread with gluten-free plain sweet biscuits or just use ground almonds or other nuts.
lime meringue pies – replace the lemon zest with lime zest and half or all of the lemon juice with limes juice.
lemon ‘tartlets’ – skip the meringue and bake the lemon ‘tartlets’ on their own.
passionfruit meringue pies – I can’t believe I haven’t thought of this before.
dairy-free – replace the sweetened condensed milk with 200g (7oz) margarine and 200g (7oz) icing (powdered) sugar.
short on time? – try a ‘no bake’ LMP. Combine equal parts commercial lemon curd or lemon butter with whipped cream – adjusting to suit your taste. Serve over shortbread base with crushed commercially cooked meringues on top.