Recipes · Sweet Saturday

Sweet Saturday; Lemon Meringue Pie

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This is a Mary Berry recipe; the biscuit base makes it truly delicious. It’s very easy to make, the only tricky part being the meringue. As long as you add the sugar a teaspoon at a time to the whipped egg whites and ensure its whisked in well before adding another it works out well.

It’s delicious warm, but I like it cold as the biscuit base is crunchier.

Ingredients and Method

For the base

175g digestive biscuits image

75g butter

For the filling 

397g can condensed milk

3 large eggs yolks

finely grated rind and the juice of 3 lemons

For the topping

3 large egg whites

175g caster sugar

  1. Preheat the oven to 190C/Fan 170C/Gas 5.
  2. In a plastic bag crush the biscuits with a rolling pin. Melt the butter in a pan and then add the biscuits crumbs to it. Put the mixture into the base of a 20cm, deep oven proof dish. Press the crumbs down to make them firm and place this in the fridge.
  3. Pour the condensed milk in a bowl with the egg yolks, lemon rind and juice. Beat them together. Spoon this into the dish and smooth it out.
  4. Whisk the eggs white until they’re stiff but not dry. A teaspoon at a time add the sugar, making sugar it’s well whisked in before adding another teaspoon. Spoon the meringue over the lemon filling and bake in the oven for between 15-20 minutes until the meringue is light brown. You could do it browner than mine – I just always worry it will burn!

Scrummy! If you’re going to eat it warm allow extra time for it to cool a little – about 30 minutes should do it.image

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2 thoughts on “Sweet Saturday; Lemon Meringue Pie

  1. My mom made a lemon meringue pie that was my favorite when I was a kid! I’ll have to give it a try, sounds perfect!

    Like

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