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Lemon meringue pie

Recipe from: 12 August 2011

Ingredients 7
Servings 1
Time 35 mins


  • 2 1/2
    packets tennis biscuits, crushed
  • 3/4
    brick of butter, melted
  • 10
    eggs, seperated
  • 3
    tins condensed milk
  • 400
    lemon juice concentrate
  • 2
    large lemons, rind finely grated and then chopped further
  • castor sugar


30 mins
Set your oven at 150°C.
Line a 26cm springform tin with silicone paper on the base.
Mix crushed biscuit and melted butter together.
Line base and sides with the biscuit mix, making sure it is compacted tightly. It should be not thicker than 5mm.
Now bake in oven until a rich golden brown.
Take out and allow to cool.
In the meantime whisk 8 yolks, the condensed milk, lemon juice and rind together until smooth.
Place this filling in the baked biscuit base.
For the meringue, make sure your bowl and whisk are super clean, place in the freezer for 20min before using (this helps to get maximum volume).
Turn the oven up to 180°C.
Place 10 egg whites in cold mixer bowl and whisk until soft peak.
Add a tablespoon at a time of caster sugar, whisking well after each tablespoon. Keep doing this, until the meringue is shiny/silky and is ribbon like.
Pile this ontop of the filling and bake in the oven until the meringue is light honey colour.
Cool and place in fridge overnight to set.

Reprinted with permission of The Sugar Cube.
To visit The Sugar Cube's blog, click here.


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