This is probably the recipe that I have made the most out of my mom’s recipe book and it is still one of my favorites. I made this over Memorial Day weekend to take to a get together with some friends and neighbors. I think I’m only getting to the post now because that weekend was slightly traumatizing, our party ended up getting stuck in an elevator after we trekked off to go see a friend’s loft that was about to go on the market.
There were 11 of us and four dogs. While we weren’t in the elevator for very long, it was hot and uncomfortable. I’m also allergic to dogs so I didn’t feel like I could sit up against the wall like others were doing since that would have brought me closer to the dogs. And the last thing I wanted was to have a nasty bout of hayfever while trapped in a small space with ten other people. We ended up getting out just as the fire department arrived. They almost looked disappointed that they weren’t going to get to use their axes on the elevator doors.
As it turns out, they did get to feel useful after all. After half an hour or so of holding it together inside the elevator, once I got out I started feeling dizzy and my heart was racing. I was having a mild panic attack, next thing I knew I was hooked up to blood oxygen meter and having my lungs listened to by a fireman. Someone handed me a bottle of water and after a few minutes of deep breaths I was fine, except for the embarrassment. The firemen went on their way and we walked back to my friends place to finish dessert. Well earned at that point I would say.
Lemon Meringue Pie
8-10 Tennis Biscuits (or 25-30 Nilla Wafers)
1-2 tablespoons melted butter
14 oz tin of condensed milk
1/2 cup lemon juice
3 eggs separated
1/2 cup castor sugar (superfine sugar)
zest of 1 lemon
Crush Nilla Wafers and mix with the melted butter until the mixture starts to hold together. Press into the bottom of a greased pie dish. Beat the egg yolks until creamy and gradually add the condensed milk and then the lemon juice. Pour the condensed milk & egg mixture into the pie crust. Beat the egg whites until stiff and gradually fold in the sugar. Spoon over the egg mixture or for a prettier presentation use a pastry bag to pipe small peaks of meringue.
Bake at 350 degrees Fahrenheit (180 Celsius) for 20 minutes until golden brown. Allow to cool to room temperature before serving.