This very easy recipe is just delicious! A tangy lemony centre is
encased between two layers of sweetness a cookie crumb crust instead
of pastry for that extra special touch and mounds of fluffy meringue.
Impossible to resist.
Chef Tips
Whisking Egg Whites:
1. Always make sure there are no yolks in your egg whites when whisking them to ensure the best results.
2. Remove any yolk with the corner of a paper towel.
3. Make sure the bowl and whites are nice and cold.
How to choose a Lemon (no pun intended!)
Lemons are bright yellow and oval in shape and can range in size.
Look for smooth bright skins and choose lemons that are heavy for their
size. This means they are nice and juicy with less of the white pithy
part.
Lemon Meringue Pie: Recipe
Makes: 1 Pie
Ingredients:
- Base:
- 2 cups crushed digestive biscuits
- 1/2 cup melted butter
- Filling:
- 4 egg yolks
- 2 lemons, washed and quartered
- 1 1/2 cups sugar
- 1/2 cups cornstarch
- 1 1/4 cups water
- 2 tbsp butter
- Meringue:
- 4 egg whites
- 3/4 cup fine sugar
- 1 tsp cornstarch
Directions:
- Mix the 2 base ingredients together and press into a 9 inch pie dish.
- Place in the fridge and allow to set.
- Place all the filling ingredients except the butter into a blender, and blend on high for 10 – 20 seconds.
- Pour the filling mixture through a fine mesh strainer into a saucepan. Add the butter and heat gently stirring all the time until the mixture thickens and begins to look clear, about 2 – 3 minutes after it thickens.
- Remove from the heat and allow to cool.
- When cool spread over the biscuit base.
- Pre-heat the oven to 300 degrees F.
- Place the egg whites in a bowl and whisk until very stiff.
- Add 1/3 of the sugar and the cornstarch.
- Continue whisking until the mixture looks dull.
- Add the remaining sugar and fold in.
- Pile on top of the lemon filling, spread to cover and peak the mixture with a fork.
- Place in the middle of the oven and cook for 20 – 25 minutes or until the top is a light brown.
