Classic lemon meringue pie

Recipe from: 06 November 2014
recipes, dessert, fruit

Ingredients 7
Servings 0
Minutes 00:20
  • 200
    tennis biscuits, crushed
  • 60
    butter, melted
  • 385
    condensed milk
  • 3
    eggs, separated
  • 1/2
    lemon juice
  • zest of 1 lemon
  • 1
    castor sugar



Preheat oven to 180°C

Place crushed biscuits into a bowl and stir in the melted butter.
Press the mixture out evenly over the bottom and sides of a 23cm flan dish and set aside.
Place condensed milk, egg yolks, lemon juice and zest into a clean bowl and mix to combine.
Pour filling into the prepared case and bake in oven for about 10-12 minutes or until just set.
Remove from oven, set aside and reduce heat to 160°C.
Place egg whites into a glass bowl and whip to soft peaks.
Gradually add sugar until meringue is stiff and glossy.
Spoon dollops of meringue onto lemon filling and return to oven for about 15 – 20 minutes or until set and golden brown.

Recipe reprinted with permission of Source Food.


Read more on: dessert  |  recipes  |  fruit

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