Classic lemon meringue pie

6-8 servings Prep: 1 hr 20 mins
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Garnish with a sprig of mint and candied lemon peel and serve sliced.

By Food24 February 02 2017
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Ingredients (13)

For the base:
200 g tennis biscuits — finely crushed
150 g butter — melted
For the filling:
lemon — zest and juice
2X398 g condensed milk
6 eggs — separated
1 eggs
1 Tbs cornflour
2 Tbs water
For the topping:
6 eggs — whites only
pinch salt
2 tsp vinegar — white
280 g castor sugar
fresh mint — and candied lemon peel, to garnish
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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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