Day 7 – Lemon Meringue Pie

Day 7 – Lemon Meringue Pie

Who’s up for some LMP? For those not on first term basis with this dangerously edible dessert – today we’re making Lemon Meringue Pie.

Quite simply the best way to make friends and keep them! This secret recipe is a winner. Today’s LMP was made by Plum (aged 10). She even mastered the swirled top and found some flowers from the garden to make it look pretty.

If you don’t have these ingredients, we have included Ellie’s Ridiculously Simple Lemon Cheesecake recipe below which is super quick and doesn’t include eggs or baking.


Lemon Meringue Pie (serves 8 adults or 4 hungry teenagers!)

You’ll Need:

1.5 Boxes of Wedgewood Cherubs or Angels Biscuits

80g Butter melted

Crush biscuits into bread crumbs and add melted butter. Press into base and sides of a pie dish or preferably a cake tin with push up bottom.

1 x Tin Condensed Milk

2 x Lemon (Juice)

1 x Egg Yolk

Beat together until thick and pour over biscuit base.

3 x Egg Whites

6 x Tablespoons Castor Sugar (If you don’t have castor sugar use 5 Tablespoons of icing sugar)

Whisk together for 2 minutes until stiff and fluffy. Add to top of the pie and use a fork to create peaks.

Bake at 150 degrees for 30 minutes. It should come out looking golden. Run a knife around the edge and push out the bottom. This rarely lasts beyond one family teatime!

Ellie’s Ridiculously Simple Lemon Cheesecake (serves 6)

1.5 Boxes of Wedgewood Cherubs or Angels Biscuits

80g Butter

Crush and mix with melted butter. Press into a loose base cake tin. Put in the fridge to cool.

1 x Tub Cream Cheese (or alternatively a tub of smooth cottage cheese)

1 x Tin of Condensed Milk

3 x Lemons (Juice)

Blend these three ingredients together and pour onto the bottom biscuit base. Chill and then eat.

Enjoy another Wedgewood moment!

Zoe and Plum x

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