Wednesday, October 10, 2012
Lemon Meringue Pie
Preheat oven to 180°c
1 200g packet of digestive biscuits
90g butter or margarine-melted
Mix together and press into an average size pie plate.
1 tin condensed milk
125 ml fresh lemon juice
3 egg yolks
½ tsp grated lemon zest
Beat the egg yolks well. Add the balance of the ingredients and mix well.
Pour into the prepared pie base and bake for 15 minutes.
3 egg whites
¼ cup castor sugar
Tiny pinch of cream of tartar
1 tsp lemon juice
Beat the egg whites and cream of tartar until soft peaks form. Gradually add the castor sugar and lemon juice and beat til the meringue is shiny and stiff.
Spoon onto the baked pie-making sure that the pie is completely covered.
Bake again for 12 to 15 minutes, until the meringue tips begin to change colour.
Allow to cool before serving(if you are allowed to!)