DOING LIFE

TOPLESS LEMON MERINGUE PIE - Monday, 27 August 2007

The Bundu Chicks got rid of their Monday blues by way of a reunion in the blue room and each created a layout of our Bundu weekend's highlight which I brainstormed for them during the past weekend.

Stuffing our faces - rrom left to right: Yours truly, Jenny Reid, Tracy van Zyl, Sheila Corfe, Kerry Harper and Michelle Ramsay

Michelle rounded the evening off with her deliciously home baked lemon meringue pie - definitely the best I have ever tasted. Michelle being the excellent listener she is - remembered that at some stage I mentioned that lemon meringue pie is my favourite cake and that since we have moved to Durban nearly six years ago, we have not managed to find any coffee shop who beats Greenfields' in Lynnwood Road, Pretoria's lemon meringue pie. Well Michelle, at last we have discovered the Ramsay Coffee Shoppe that not only produces the most scrumptuous chocolate crunchies, but lemon meringue pie as well. Mmm... wonder what other yummie stuff the Ramsay Coffee Shoppe has got up her sleeve. Michelle has once again been so kind as to share her mouthwatering recipe with us:

LEMON MERINGUE PIE Base ¾ packet tennis biscuits 125g margarine Crush biscuits and add melted margarine. Press into pie dish. Bake at 180°C for 10 minutes. Filling 1 tin Condensed Milk. Juice and rind of 1 lemon (or 125ml lemon juice). 2 egg yolks. Beat condensed milk and lemon until thick. Add egg yolks and mix well. Pour into pie shell. Topping 2 egg whites.

3 tablespoons castor sugar. Beat egg whites adding sugar slowly, until stiff. Put on top of mixture. Bake at 150°C for 10 minutes Once cool refrigerate. TIP: I separate the eggs and then do the topping first (as you need a clean beater otherwise the egg whites won’t stiffen). I then place that one side and carry on with the base and filling.

- Pie-in-the-Sky Signing off