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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