There is nothing better than a quick and easy comforting, zesty and light, lemon meringue pie recipe!
INGREDIENTS
- 2 packets of digestive biscuits, crushed
- 50 g butter
- 45 ml (3 Tbsp) golden syrup
- Zest of 2 whole lemons
- 385 g condensed milk
- Juice of 5 lemons
- 5 eggs, separated
- 4 tsp corn flour
- 3 Tbsp castor sugar
METHOD
- Pre-heat the oven to 170 oC.
- Place the crushed biscuits in a bowl.
- Melt the butter and syrup together and add to the biscuit mixture.
- Add the lemon zest and mix roughly.
- Press the biscuits into a big tart dish and place in refrigerator to just set.
- Mix 2 tsp of cornflour with the lemon juice, add to the condensed milk and allow to thicken.
- Beat the egg yolks slightly and add to the condensed milk mixture.
- Pour the condensed milk mixture into the prepared pie crust and bake for about 20 minutes.
- While the pie is baking, make the meringue topping.
- Mix the other 2 tsp of cornflour with the caster sugar.
- Beat the egg whites until it starts to hold their shape.
- Add the caster sugar mixture spoon by spoon, beating well in between.
- When the mixture has stiff peaks, remove the tart from the oven and spoon the meringue on top.
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