Lemon meringue is awesome. Here’s how to make it (it’s easy as delicious pie)

You’d expect something as glorious as lemon meringue to be very hard to make – it isn’t!

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:

• 1 Packet (200g) Tennis biscuits

• 100g Melted butter

• 2 Cans (387g each) condensed milk

• ½ Cup (125ml) lemon juice and zest of 2 lemons

• 4 Egg yolks

• 4 Egg whites

• ¾ Cup (150 g) castor sugar

• 2 Tsp (10ml) cornflour

Method:

• Preheat oven to 180°C and grease a tart pan.

• Blitz the Tennis biscuits and butter together until they resemble breadcrumbs.

• Cover base and sides of tart pan with crumble and press down to compress.

• Pop into the freezer to harden.

• Mix lemon juice, zest, condensed milk and egg yolks together.

• Pour mixture over cooled crust and bake for 15 -20 minutes or until set.

• 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.

• Remove pie from oven and sift over cornflour.

• 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.

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