Classic lemon meringue pie

Prep: 20 mins, Cooking: 35 mins
Rate this recipe
A classic favourite.

By Food24 November 06 2014
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Ingredients (7)

200 g tennis biscuits — crushed
60 g butter — melted
385 g condensed milk
3 eggs — seperated
1/2 cup lemon juice
lemon — zest only
1 cup castor sugar
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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.

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