Lemon meringue with biscuit base recipe
Ingredients
1pkt digestive biscuits
100g melted & unsalted butter
4 large egg yolks
Zest and juice of 4 large lemons / 1cup lemon juice
1 can condensed milk
4 large egg whites
175g castor sugar
Method
Heat the oven to 180°C.
Crush biscuits in a food processor and mix in the melted butter. Spread over the base and sides of a loose-based flan tin. Bake for 10 min, then leave to cool.
Turn the oven to 170°C.
Beat the egg yolks with the lemon zest until pale & creamy in color & texture.
Strain, then pour in the condensed milk and whisk until thickened.
Mix in the lemon juice and zest.
Pour into the pie dish and bake for 15–20 minutes.
Whip egg whites until stiff, whilst gradually adding in the castor sugar. Spoon over the pie and place under a medium grill, or use a blow torch to toast the meringue.
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