Lemon meringue is awesome.
Not figuratively awesome; literally awesome (as in; it inspires awe).
You’d expect something as glorious as lemon meringue to be very hard to make – it isn’t!
Here’s how you do it:
Ingredients:
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1 Packet (200g) Tennis biscuits
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100g Melted butter
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2 Cans (387g each) condensed milk
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½ Cup (125ml) lemon juice and zest of 2 lemons
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4 Egg yolks
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4 Egg whites
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¾ Cup (150 g) castor sugar
- 2 Tsp (10ml) cornflour
Method:
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Preheat oven to 180°C and grease a tart pan.
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Blitz the Tennis biscuits and butter together until they resemble breadcrumbs.
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Cover base and sides of tart pan with crumble and press down to compress.
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Pop into the freezer to harden.
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Mix lemon juice, zest, condensed milk and egg yolks together.
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Pour mixture over cooled crust and bake for 15 -20 minutes or until set.
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Whisk egg whites until stiff peaks form and then slowly add castor sugar a couple of spoons at a time, whisking continuously until stiff and shiny.
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Remove pie from oven and sift over cornflour.
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Spoon meringue over the surface of the curd and bake an additional 15-20 minutes.
- Turn the oven off, open the oven door slightly and allow the pie to cool down before removing.
