Easy lemon meringue pie
Nina Timm's fool-proof lemon meringue recipe is as yummy as it is easy to make.
| Recipe By: | Nina Timm |
| Serves: | 6 to 8 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 packets of Marie or 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, plus extra for dipping the pastry shapes
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Cooking Instructions
- Pre-heat the oven to 170oC.
- Place the crushed biscuits is 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.
- Bake for another 10 minutes or until the meringue has a golden color.
- Cool and serve.
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