WATCH: How to make classic lemon meringue pie

8 servings Prep: 25 mins, Cooking: 15 mins By Food24
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Ingredients (9)

BASE
200 g tennis biscuits
30 ml butter — melted
FILLING
1 condensed milk
125 ml lemon juice
lemon — zest only
3 eggs — seperated (reserve the whites for the meringue)
MERINGUE:
150 ml castor sugar
1 pinch salt
3 egg whites
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Method:

Preheat the oven to 180°C.

For the base:

Using a food processor, pulse the tennis biscuits until they are crumbs. Add in the melted butter and pulse again until everything is combined. Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out. Place in the fridge to firm up.

For the lemon filling:

Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Set aside the whites for the meringue. Pour the lemon mixture into the biscuit base and set aside.

For the meringue:

In a clean, dry glass bowl whisk the egg whites with a pinch of salt until they reach firm peaks. Gradually add in the caster sugar one tablespoon at a time whisking between additions.  The mixture should be stiff and glossy. Don’t overbeat. Spoon or pipe the meringue onto the filing.

Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly. Serve cool.

Recipe reprinted with permission of Julie’s Cake Studio.

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