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Wednesday, 13 February 2013

Meringue - Popular Worldwide!


My niece, Katrina, who is presenting living in Oxford is a wonderful cook. She presented some of her lucky work colleagues with a Pineapple Meringue Pie from the Longreach Red Cross cook book that we featured in a previous blog, Anne.

Here is a link to Katrina’s blog post

Pineapple Meringue Pie

Base:
180g (6oz) plain biscuit crumb, 90g (3 oz) butter
Add melted butter to biscuit crumb. Mix well. Press into 23cm (9”) greased pie plate to form your shell. Chill.

Filling:
1 X 400g can Nestle Sweetened Condensed Milk, 1 X 440g can Golden Circle Crushed Pineapple, ½ cup lemon juice, 2 tblspns caster sugar, 3 eggs, separated
Mix egg yolks with condensed milk, pineapple syrup and lemon juice until smooth. Add crushed pineapple. Pour into pie crust. Beat egg whites until peaks form and gradually beat in the caster sugar until stiff. Spread on top of filling. Bake in a moderate oven until the meringue is golden.

Serves 8. (Hot or cold)


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