Lockdown Lemon Meringue Pie

I’ve been anxiety baking with the rest of you during this lockdown and this is the best thing I’ve made to date. Super easy with very few ingredients this pie hits me right it the 1990’s when my mom took me to a tea room after a ballet exam and I had lemon meringue pie for the first time. Coffee shops always used to have it but it’s not really in vogue now so don’t see it as much. Even more reason to master the at home lemon meringue pie.

Ingredients

• 180g plain biscuits crushed. Tennis Biscuits work well.

  1. 90 g butter melted

  2. half a pinch of salt

  3. 385 g condensed milk (1 can)

  4. 1/2 cup fresh lemon juice

  5. lemon zest of 2 lemons

  6. 3 eggs separated

  7. 1/2 cup caster sugar

Instructions

1. Combine crushed biscuits and melted butter and salt.

2. Press into a 23cm pie plate and refrigerate.

3. Lightly mix condensed milk, lemon zest and lemon juice together with a spoon. Add lightly beaten egg yolks and combine well.

4. Pour evenly into the chilled crumb crust.

5. Beat egg whites until stiff, then gradually beat in caster sugar. Spoon meringue on top of the filling.

6. Bake in a preheated oven at 160C for 10-15 minutes, until meringue is golden.

7. Let pie fully cool down before serving.

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