Lemon Meringue / Lemon Bars

APoc184

APoc184

Honorary Master
Joined
Sep 6, 2008
Messages
24,942
Reaction score
13,318
Location
Tshwanetoria
I love this stuff but lately the shops have been so stingy with the lemon filling. More meringue and/crust than anything else.

I now want to make my own because I love it.

I'm not the baking type at all so was hoping somebody here has a tried and tested recipe with some easy to follow instructions.

Have I told you how much I love this stuff? :D
 
APoc184 said:
I love this stuff but lately the shops have been so stingy with the lemon filling. More meringue and/crust than anything else.

I now want to make my own because I love it.

I'm not the baking type at all so was hoping somebody here has a tried and tested recipe with some easy to follow instructions.

Have I told you how much I love this stuff? :D
Click to expand...


What is this thing you speak of.

haal uit en wys !!
 
grantza said:
the pie i am most familiar with - the bar is uncharted territory for me
Click to expand...

It is basically the same as the pie. Except you do not have the meringue on top. It is usually just sprinkled with a good helping of icing sugar on top.
 
Last edited:
grantza said:
Damn you.
I have been craving LMP.
New York Bagels in Sea Point used to make a killer LMP
Click to expand...

Hehe. Sorry.

I'll give the verdict when I've tasted it. But it already looks better than the ones I usually buy.
 
2 packets tennis biscuits. crush it and add 125ml melted butter, mix and apply as crust in a tart pan or muffin pan.

1 can condense milk [kondensmelk]. throw in mixing bowl.
get juice of lemons and fill tin halfway.
add to "kondensmilk".

Take eggs, 2 or more.
Remove white and yellow.
Add yellow to milk stuff and stir.
Pour over top of crust.

Take egg white and beat till stiff.
Apply over tart.
Bake till egg white is good colour [220 degree].
put in fridge and enjoy.

You can multiply ingredients to make more.

enjoy.
 
Surely that lemon meringue has cooled by now? Eat it for supper and post some more pics already! :)
 
If i didnt need to lose 20kg, id make one right now.... eish im a sucker for lemon merangue!
 
Robertvv said:
2 packets tennis biscuits. crush it and add 125ml melted butter, mix and apply as crust in a tart pan or muffin pan.

1 can condense milk [kondensmelk]. throw in mixing bowl.
get juice of lemons and fill tin halfway.
add to "kondensmilk".

Take eggs, 2 or more.
Remove white and yellow.
Add yellow to milk stuff and stir.
Pour over top of crust.

Take egg white and beat till stiff.
Apply over tart.
Bake till egg white is good colour [220 degree].
put in fridge and enjoy.

You can multiply ingredients to make more.

enjoy.
Click to expand...
or substitute tennis biscuits for gingernuts - no man guys! Im trying to be good here. Sugar is a killer. In my case literally... my digestive system is packing up because of my sweet tooth... I have to turn this around.
 
It was really great. Will never ever buy a lemon meringue from a shop again.

Apart from whisking the egg whites by hand, it was no effort at all. And the meringue is so light and fluffy.

I might actually attempt a real pastry crust next time. Not the biscuit/butter combo.

I also added a little bit extra lemon juice than the recipe calls for. So it has a great zesty taste.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X