Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges
Lemonmeringuepie has a nice flavour but it’s a bit boring. The cupcakes are then topped with a small splodge of lemon and a generous sprinkling of crunchy biscuitcrumbs
LEMONMERINGUE CUPCAKES by Angela from My Golden Pear. Angela has really gone to town with these lovely cakes, and as she had a tiny bit of lemon curd left over from whoopiepies which she had made last week, she decided to be a bit more creative
Crush the biscuits in a mini chopper until they are a fine crumb or if you prefer, place the biscuits in a freezer bag and bash them with the tin of condensed milk, very cathartic
Melt some butter and mix with the biscuits so the biscuitcrumbs are moist. Now pour the egg yolks and condensed milk mixture into the bowl on top of the biscuitbase
If I'm being all honest with you I have to admit I've never even made a real lemonmeringuepie. What is more summery than a lovely slice of LemonMeringuePie
Lemonmeringuepie, key lime pie, anything really, withlemon or lime really gets my taste buds going, so when I saw this fantastic recipe by Liz from That Skinny Chick Can Bake I bookmarked it immediately
The difference is that while the Lemon Tart uses cream, eggs and lemon juice, the Key Lime pie, as mentioned above, uses condensed milk instead of cream and lime juice instead of lemon
