Name: Lemon meringue pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 113 g margarine; 2 Tbs sugar; 2 Tbs oil; 1 eggs; 2 cup flour; 1 1/2 tsp Baking powder; 1 can condensed milk; 1/2 cup lemon juice; 2 eggs just the yolks; 2 eggs white; 2 Tbs sugar

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Ingredients (11)

PASTRY:

113 g	margarine
2 Tbs	sugar
2 Tbs	oil
1	eggs
2 cup	flour
1 1/2 tsp	Baking powder

FILLING:

1 can	condensed milk
1/2 cup	lemon juice
2	eggs — just the yolks
2	eggs — white
2 Tbs	sugar

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Method:

Pastry:
Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Divide the mixture in half. Press one half into a 20cm round oven proof pie dish and freeze the other half for later use. Prick the base and bake at 180C for 10 – 12 minutes.

Filling:
Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue which you made by beating the 2 egg whites, adding 50ml castor sugar gradually while beating until stiff consistency. Bake at 150C for approximately 30 minutes or until meringue is golden. Serve cold.

Reprinted with permission of Snap, Sizzle and Cook. To see more click here.

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