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Lemon and lime meringue pie


Lemon and lime meringue pie

Ingredients 14
Servings makes 1 large pie
Time 30 min

Ingredients

  • CRUST
  • 1
    packet tennis biscuits, crushed
  • 100
    g
    butter, melted
  • 30
    ml
    desiccated coconut (optional)
  • 30
    ml
    flour
  • FILLING
  • 2
    cans condensed milk
  • 180
    ml
    lemon juice
  • 60
    ml
    lime juice
  • grated zest of 1 lime
  • 6
    egg yolks
  • MERINGUE
  • 6
    egg whites
  • 250
    ml
    castor sugar
 

Method

baking: 45 min / chilling: 1-2 hours or overnight
 

Preheat the oven to 180°C. Grease a 20cm spring-form cake tin with non-stick spray.

1. Crust: Mix the crushed biscuits, butter, coconut (if using) and flour well. Line the bottom and sides of the cake tin with the crumb mixture.

2. Filling: Mix the ingredients well and pour into the crust.

3. Bake for 30 minutes, then remove from the oven to cool. Chill in the fridge for 1-2 hours or overnight.

4. Meringue: Whisk the egg whites until foamy. Whisk in the castor sugar a little at a time.

5. Preheat the oven to 200°C. Spoon the meringue on top of the filling and bake for 10-15 minutes or until the meringue starts browning all over. Leave to cool then slice and serve

 

 

 

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2019-12-02 14:20
 
 
 
 
 
 
 
 
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