WATCH: How to make classic lemon meringue pie
|200 g||tennis biscuits|
|30 ml||butter — melted|
|1 can||condensed milk|
|125 ml||lemon juice|
|lemon — zest only|
|3||eggs — seperated (reserve the whites for the meringue)|
|150 ml||castor sugar|
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.