I’ve had a can of condensed milk in my cupboard for about 2 years, waiting to make this particular Lemon Meringue Pie recipe.

But I think it had gone off by the time I got around to making it on the weekend, so I had to go out and buy another can of condensed milk.

This is my Aunty Carmella’s recipe, and I think I have to make this a few more times to break the 30-minute limit. I took about 50 minutes to get this baby in the oven…

Aunty Carmella’s 30-minute Lemon Meringue Pie (serves 8)

  1. In a medium bowl, combine 180g plain crushed biscuits (I used Arnott’s Milk Coffee) and 90g melted unsalted butter
  2. Press into 23cm pie dish and chill
  3. In another medium bowl, add  410g can skim condensed milk,  ½ cup fresh lemon juice,  rind of one lemon and 3 lightly-beaten egg yolks (save the whites!). Beat until combined
  4. Spoon evenly into the chilled crumb crust and set aside
  5. Beat the egg whites until stiff, gradually adding  ½ cup castor sugar
  6. Spoon or pipe the meringue on top of the filling
  7. Bake in a moderate (180 °c/350 °f) oven for 15 minutes or until golden

postscript: my (lovely, new Maxwell and Williams) pie dish is actually 28cm, so I plan to increase the crust and meringue to suit. And maybe more lemon so I have enough to lick from the bowl when I should be washing up.

Mmm, crummy buttery goodness!

See, if I’d made a bigger batch for my bigger dish, then the crumbs would have gone all the way up the sides

Lemons smell SO DIVINE when grated, don’t you agree?

Waiting patiently for the meringue to be made

My Kenwood Chef makes the best meringue. I honestly weep with happiness every time. Please don’t laugh at me!

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5 thoughts on “Aunty Carmella’s 30-minute Lemon Meringue Pie

  1. Carmella makes me think Caramello. Which is appropriate given the condensed milk?

    Posted on 3 August 2010 at 11:23 pm
  2. Lemon Meringue and condensed milk! Can you get any better? Stuff the serving 8- I think it would serve 1 round here!

    Posted on 4 August 2010 at 12:56 am
  3. I’m still chomping it for a daily post lunch dessert. Om nom nom. :D

    Posted on 4 August 2010 at 5:37 am
  4. The use of weep makes me lol every time. I love that bloke.

    I need one of these… mixers. My hand held thing started to smoke last week. And I suck at whipping. I avoid all recipes with the whip word.

    Also, Looks delish.

    Posted on 4 August 2010 at 12:16 pm
  5. This is the recipe I first made in the 1950s as a boy. It was the only dessert I could make then and I made it often because my future sister-in-law liked it a lot too. She knitted me a woolen jumper in return. I still have that. Now I have the recipe as well. Thanks. I think I might make it for her again.

    Posted on 18 December 2010 at 10:41 pm