Classic lemon meringue pie


baking,desserts and cakes, desser, tarts, pie,lemo

Ingredients 16
Servings 3
Minutes 1h20

Ingredients

Serving Change
  • For the base:
  • 200
    g
    tennis biscuits, finely crushed
  • 150
    g
    butter, melted
  • For the filling:
  • juice and zest of 4 large or 6 small lemons
  • 2X398
    g
    cans condensed milk
  • 6
    large egg yolks (whites reserved for meringue topping)
  • 1
    large whole egg
  • 1
    Tbs
    cornflour mixed into a paste with
  • 2
    Tbs
    water
  • For the topping:
  • 6
    large egg whites (reserved from the filling)
  • pinch
    salt
  • 2
    tsp
    white vinegar
  • 280
    g
    castor sugar
  • Fresh mint and candied lemon peel for garnishing
 

Method

1h20
 
For the base: Add the melted butter to the crushed biscuit and mix well – the mixture should resemble wet sand. Add extra melted butter if needed. Press into the base and up the sides of a 27x18cm pie dish or spring form pan. Chill until needed.

For the filling: Add all the filling ingredients to a bowl and beat until well combined. Set aside.

Preheat the oven to 170ºC.

For the topping: Whisk the egg whites with salt and vinegar until stiff peaks form. Gradually add the sugar 1 tbsp at a time, whisking to stiff peaks after each addition until all the sugar is added and the mixture is thick and glossy.

Pour filling into the prepared base. Pile the meringue on top and bake for 40 minutes or until the meringue is set and pale golden brown.

Allow to cool completely before slicing or it won’t be set.


Reprinted with the permission of Fairlady.


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