Traditional 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 can condensed milk
125 ml lemon juice
lemon — zest only
3 eggs — seperated
MERINGUE:
150 ml castor sugar
salt — just a pinch
cake mix — vanilla
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Method:

Preheat the oven to 180°C.

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.

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.

Meringue:
In a clean, dry glass bowl whisk the egg whites 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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