lemon meringue pie in 15 minutes?

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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’

3D cover

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:
www.thestonesoupshop.com/gifts/

Or for more about And the Love is Free. Go to:
www.thestonesoupshop.com/and-the-love-is-free-a-tribute-to-my-mum/

Or for more about lemon meringue pies… scroll down :)

little lemon meringue pies

little lemon meringue pies
makes 8

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 biscuits
3 eggs, separated
1 can sweetened condensed milk (400g / 14oz)
1/2 cup lemon juice + zest of 1 lemon
55g (2oz) caster sugar

1. Preheat oven to 180C (350F). And line 8 holes of a muffin tray with papers.

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.

VARIATIONS
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.

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video version of the recipe


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recently on the stonesoup diaries

§ a reason to make mexican food at home
§ cabbage to the rescue
§ the magic of cooking with coffee

looking for christmas gift ideas?

3D coverStonesoup gift packs come in different formats including some or all of the following:
§ ‘And the Love is Free’ print book
§ ‘The Tired & Hungry Cook’s Companion’ VIDEO eCookbook on CD
§ 12 Months Online Classes at The Stonesoup Virtual Cookery School

To make the most of FREE shipping anywhere in the world before 15th Dec 7pm EST go to:
www.thestonesoupshop.com/gifts/

Cheers
Jules x

ps. This is completely off topic, but I’m looking for people with a mouse problem. If you’d be interested in trying out a simple mouse solution, I’d love to hear from you. Just email jules@thestonesoup.com

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{ 39 comments }

Nathalie (@spacedlaw) December 5, 2011 at 7:28 pm

Thanks for the variations! I would never have thought to replace the condensed milk that way.

Sumaiyyah December 5, 2011 at 7:41 pm

You are amazing Jules! And so’s your Mum! 21 pies as in different kinds or all LMPs? And as always, tq for the recipe and video, I love your videos, you’re so unpretentious :)

Johanna GGG December 5, 2011 at 9:29 pm

love that new book cover – sets just the right feel for the recipes from the previous generation – and I love the story of 21 LMPs in 21 days – amazing your brother still loves them

Erin @ she cooks, she gardens December 5, 2011 at 10:08 pm

Stunning! I just love it. I will be making these for Christmas feasting, yum!

Erin @ she cooks, she gardens December 5, 2011 at 10:09 pm

PS – I love your old school mixmaster, very cool.xx

Michelle December 5, 2011 at 10:42 pm

I had no idea you could bake the condensed-milk no-meringue version.. :-) I’ve always just mixed up a biscuit base (tennis biscuits and melted margarine), pressed that into a pie plate, mixed a can of condensed milk with enough lemon juice to thicken it and make it all lemony tasting, then wacked that in the fridge for a few hours until it sets! With enough lemon juice it sets almost immediately, just have to wait for the biscuit base to do the same as it cools.

dana @ my little celebration December 6, 2011 at 1:11 am

WOW WOW WOW! You’ve made a believer out of me!

London Accountant December 6, 2011 at 4:17 am

For a full-time worker with so little time to spare and a very sweet tooth, this is a heavensend. Thank you.

Redd H from Salted Spoon December 6, 2011 at 5:39 am

These look phenomenal! I can’t wait to try these. I’ll definitely be making them in the next week. Such a simple and great idea!

Joyclyn Turner December 6, 2011 at 9:24 am

Thank you so much Jules, I am going to make these for our Christmas Table. You are a wonder and I just love receiving your emails and cooking suggestions. Thanks again and best wishes for a wonderful and Blessed Christmas. x J

Amanda@EasyPeasyOrganic December 7, 2011 at 8:05 pm

I love lemon meringue! I often make up lemon curd when I have excess lemons, or around holiday season … and that curd, mixed with a broken meringue and a dollop of cream or yogurt is my version of an amazing (instantaneous) LMP :)

love cooking December 8, 2011 at 7:47 pm

This is sweet. :) Fast and simple, definitely will be one of my favorite desserts. Passion fruit meringue pie is very great idea. But I am thinking other variations such as strawberry or grape. Not sure will it be good. :)

Alex December 9, 2011 at 10:40 pm

When yous ay mouse problem, do you mean computer mouse or squeaky house mouse???

Sorry – but we have both…..

JayC December 11, 2011 at 10:41 am

This looks amazing! I was so excited to try the dairy free version, but unfortunately it failed miserably:-(The lemon juice curdled the margarine and egg mixture. I tried beating it to bring it back to life and when that didn’t work I thought I would just go ahead and bake it but it got even worse with the whole lemon filling turning to liquid. Did I do something wrong or is there something I should be adding or eliminating to prevent curdling? I followed the recipe exactly, just substituting the condensed milk for margarine and icing sugar.

Hope December 12, 2011 at 9:36 am

I live in Colorado which is at altitude (5,000 feet) & I just tried to make these. They were not firm enough inside even when I baked them for a longer time. Do you have any suggestions on how to alter the recipe for baking at altitude? Thanks!

jules December 12, 2011 at 3:22 pm

Hi JayC
I’m so sorry the dairy-free version didn’t work out for you. I actually haven’t had a chance to test it myself so it is probably all my fault! Thanks for letting me know and giving me a reason to get off my butt and test the dairy-free. Will report back

Hope
I’m afraid I don’t have any experience with high altitude baking. Were you able to get the meringue to brown?

Alex
I mean the squeaky type.. as in mice… are you interested in trying my idea?

sara December 14, 2011 at 12:52 pm

These little pies look amazing! I definitely need to try this out…so cute and yummy! :)

Shumaila December 14, 2011 at 10:55 pm

These look great! Pinning it to make some day!

The Food Sage December 16, 2011 at 10:49 pm

That’s one lovely looking lemon meringue pie – my fave dessert, too.
Thanks for sharing.

Angie White December 29, 2011 at 2:21 pm

I made these for Christmas and they were divine! My husband’s favorite dessert is LMP and he said that these rivaled his mom’s pie. Booyah! Thanks for the recipe, this is staying with us for years to come.

jules December 29, 2011 at 2:29 pm

Angie
That’s awesome you got the thumbs up from your husband :)

susan January 3, 2012 at 6:57 am

LMP is a fave of mine too. And I could eat a whole pie all by myself. These smaller versions would be much better for my waistline as it would be easy to share the lmp “cupcakes.”
I have all the ingredients and the next time I have 15 minutes this recipe will be tested. Thanks for sharing. (btw – I tweeted this.)

jules January 3, 2012 at 4:02 pm

hi susan
thanks for the tweet! really appreciate it :)

Cheoy Lee January 6, 2012 at 1:00 am

These look, and ARE, so tasty.

Laura January 6, 2012 at 4:02 pm

LMP’s were so easy to make and so delicious to eat. A hit with everyone. Thanks so much for the recipe.

Ashley January 9, 2012 at 1:16 am

Thank you for including a dairy free option! So nice to have that. I see it didn’t work for one person. Maybe someday I’ll try it and see it if it works. THanks again.

SandyB January 10, 2012 at 2:18 am

Looks delicious….just wondering…is 10 min. baking time long enough when you’re using egg yolks? Thx, Sandy

jules January 11, 2012 at 6:07 pm

Sandy
It’s long enough to set the filling.. but if you’re worried about salmonella… best to use pasteurised eggs

Vivian January 18, 2012 at 6:27 am

Have made it twice since. Love it! though i do question about it producing liquid when it’s cooling down. Have i not cooked it long enough? or is it just normal. First time round, it was fine, as i did peel the casing away and it still stand nicely but with liquid. Second time round it just breaks apart. Luckily there’s the cupcake casing.

CuteEverything January 31, 2012 at 6:32 am

Hi Jules! I love this recipe and thank you so much for your free recipe books that you sent to me for email sign up. I posted about these on my site: http://cuteeverything.com/cute/food-fun/mini-lemon-pies-and-free-ebooks/ Thanks!!

jamima April 10, 2012 at 8:02 am

I made these two nights ago and they are just beautiful thanks so much for the recipe just make sure that when they are done out of the oven to put them in the fridge to set

jules April 10, 2012 at 5:35 pm

glad you liked them jamima!

Lauren June 17, 2012 at 1:48 pm

Attempting these little babies as we speak! Can’t wait to see how they turn out!! Look delicious!

Lauren

Laura August 24, 2012 at 8:13 am

Lovely video for lemon meringue pie in 15 min! Thank you for sharing and using some American friendly terminology as well <3

Maureen Fiorellini March 20, 2013 at 6:54 am

Your mom’s LMP is in my oven, will try this individual version next time.
Love your blog, thanks for the great content.

Molly March 22, 2013 at 4:51 am

What is caster sugar? Is that white sugar?

jules March 23, 2013 at 11:55 am

Yes Molly.. also known as super fine white sugar… but not as fine as icing or powdered sugar…
the short answer is regular white sugar will be OK too

Tina April 1, 2013 at 9:01 am

I just made this recipe, and it was so delicious! I made it in glass ramekin like dishes. I shall be adding this to my quick and easy list of nom nom desserts.

Kelly April 1, 2013 at 10:40 pm

Wow, those look delicious! I just pinned it :-)

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