I have been working on my fitness the last couple of months, with getting older and all, I thought I should try and take a little time for myself and get fitter.
I have tried many activities over the past ten years and as much as I love going out on my bicycle, it can be somewhat time consuming and with winter months closing in it can be a bit dangerous too. So I have found my newest love.....YOGA!!
During the summer I came across Tara Stiles and I found a set of her beginner classes online, it is broken up into 10 minutes sessions (the core strength is a tough one!!) so I will eventually build up to an hour long session. I really enjoy her calm and soothing manner and my only outlay has been a inexpensive non slip yoga mat.
Now don't get me wrong readers I still love baking my favorite desserts and sharing them with you, so behold my next installment..a fairly quick and easy Lemon Meringue Pie. This is really too easy for it's own good, there is no real skill involved, but the finished product is light and lemony with a crunchy base that will have you fighting for more!
175g Digestive biscuits, crushed
397g Tin of condensed milk (I used Aldi's full fat Condensed milk)
3 Eggs, separated
3 Lemons, juice and zest
175g Caster sugar
Preheat the oven to 190ºC/375ºF/Gas Mark 5. 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!!
Smooth the biscuit mix into the base and sides of the tin with the back of a metal spoon. Chill the base in the fridge, meanwhile make the lemon filling.
Pour the tin of condensed milk in a medium sized bowl, add three egg yolks and the juice and zest of the three lemons. Mix together by hand and spread over the chilled base, set aside.
Using an electric mixer whisk the egg whites on high until they form stiff peaks (pictured on the left). Add the caster sugar a tablespoon at a time, whisk after addition. When all the sugar has been added, beat for a further 2-3 minutes until the meringue is thick and glossy (pictured on the right).
Spread the fluffy meringue right to the edges with a pallet knife or a spatula. Bake in the preheated oven for 15-20 minutes or until lightly golden on top. Cool on a wire rack for 20-30 minutes. Serve warm or cold.