Cookbook talk:Lemon Meringue Pie (British)

As an American, there is much here that I don't understand. I figured out that "digestive biscuits" are what we call "graham crackers." I don't know what "caster sugar" is? Is it what Americans call "powdered sugar" or "confectioner's sugar"? (Those terms mean the same.) What size "tin" (we would say "can") sweetened condensed milk? What is a "moderately cool oven" in degrees? (Please be sure to label whether Celsius or Fahrenheit, or, better yet, give in both.) Thanks to anyone who clears this up. -- Anne, 14 Oct 2006

I've added a few extra terms to the cookbook. Caster sugar is standard sugar used for making cakes but I have no idea what the US word is for this. Temperatures are in celcius and measurements are (or should) be in cm as that is what everyone except the USA and older British people use and moderately cool even is just a tad ambiguous so we'll see if the author can help there. Xania 21:34, 14 October 2006 (UTC)

Temp?
This could use a specific temperature, for people like me who are baffled by "cool oven." Jessicapierce 00:33, 3 May 2007 (UTC)

150-180 degrees Celsius works well. There is some choice in this range: higher temperature for less time produces a meringue which is slightly crunchier; cooler for longer makes it stickier.

Necessary?
Personally I have had lemon meringue pie quite a few times and don't think this is a british recipe version of it but a "cheats" recipe of a quick version. A very typical example of a real British lemon meringue pie can be found on delia smiths home page. Her recipe is outstanding and always produces fantastic results.

-> I think that this recipe may actually originates from South Africa, via the American dish of Key Lime Pie. As you say, it's not a "canonical" version of LMP, but it is very delicious.