2020 hasn’t been a year for dinner parties, but hopefully we’ll be able to entertain in our homes again soon. When that time comes, this dessert is bound to impress.
Lemon Meringue Pie is my husband’s favourite dessert, but made the traditional way it’s a lot of work and so I rarely make it for him. This recipe is full of shortcuts – a biscuit base, instead of homemade pastry and sweetened condensed milk/egg/lemon juice filling, instead of a lemon curd filling. I confess I haven’t made it, but I think I’ll give it a try and see if it meets with his approval.
Years ago I used to make a dessert called Impossible Pie, like this it was a recipe that you mixed everything together and as it cooked the heavier ingredients formed a crust and the top was soft. It tasted quite good, but wish I’d had this recipe as the addition of lemon would have made it even better.
You can probably see that this recipe was one Mum saved from the label on a tin of sweetened condensed milk. I thought slices and biscuits using sweetened condensed milk had gone out of fashion, but maybe not, as during this Covid crisis it’s been one of the items that’s been hard to get at my supermarket. Maybe that’s because, like this recipe, slices and biscuits using it are usually fairly quick and easy to make. Great for baking and eating while stuck at home…………
The traditional egg and bacon pie in our family never has tomato or onion in it, so to me this is a very fancy version. But if you must add the tomato my advice would be not to add too much as it can make it soggy – or just follow our example and leave it (and maybe the onion as well) out. Sometimes the old way is the really best way!!!!!