Classic lemon meringue pie
|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|
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.