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  • Nestum Lemon Meringue Pie

    1 vote
    Nestum Lemon Meringue Pie
    Prep: 45 min Cook: 80 min Servings: 8
    by Navaneetham Krishnan
    370 recipes
    >
    Three layer pie, packed with a firm crunch from the nestum and the tangy and pillowy flavors of the lemon filling and meringue.

    Ingredients

    • Nestum bottom layer
    • 1 1/2 cup nestum (keep aside 1/2 tbsp)
    • 3/4 cup salted butter
    • Lemon custard middle layer
    • 1/2 cup sugar
    • 2 tbsp all purpose flour
    • 3 tbsp corn flour
    • 2 tbsp salted butter
    • 4 egg yolks
    • 1 1/2 cup water
    • 2 lemons - juice & zest
    • Meringue top layer
    • 4 egg whites
    • 1 tbsp caster sugar

    Directions

    1. Nestum bottom layer
    2. Crumble and mix nestum with butter.
    3. Press into a greased pan
    4. Bake at 180C for about 15 mins or until the layer becomes dark brown and crispy.
    5. Lemon custard middle layer
    6. Simmer sugar, all purpose flour and water to a boiling point.
    7. Add corn flour and butter.
    8. Cook till these ingredients thicken.
    9. Turn the heat to a lower setting.
    10. Pour 1/2 into yolks and slowly whisk to incorporate.
    11. Add egg mixture into the mixture in the pot.
    12. Stir constantly until it thickens and coats the back of a wooden
    13. spoon.
    14. Remove from heat, add lemon juice and zest.
    15. Stir again and pour over the nestum layer.
    16. Put back in the oven and bake for 20 mins or till custard is set.
    17. Meringue top layer
    18. Whisk egg whites until soft peak form.
    19. Add sugar bit by bit and continue to whisk till white and glossy.
    20. Spread over the hot pie filling.
    21. Sprinkle 1/2 tbsp nestum all over.
    22. Bake until brown, for 5-7 minutes.
    23. Remove from oven and let it cool down.
    24. Chill for at least a day in the fridge before serving.

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