Lemon Meringue Pie

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This is our neighbour, Sharon’s, meringue recipe. It is really very yummy!

Warning: to be eaten in moderation and as part of a well-balanced diet and regular exercise plan. (I have to put warnings like this in for myself.)

Recipe makes 1 medium size or 2 smaller sized lemon meringue pies…

Crust:
1 packet tennis biscuits
100g butter

Filling:
1 can (375g) condensed milk
125ml lemon juice
2 eggs, separated
50ml caster sugar

Electric mixer

Method:

Preheat oven to 180 degrees celcius. Grease 26cm pie dish or 2 smaller dishes with nonstick spray.

Crust:
Mix the biscuit crumbs and butter and press into dish.

Filling:
Spoon the condensed milk into mixing bowel. Add the lemon juice a bit at a time beating continously.

Whisk the egg yolks and add to condensed milk mixture. Spoon filling on top of crust. Bake in preheated oven for 10 mins.

Whisk the egg whites until soft peaks form. (If you have even a bit of egg yellow in the bowel it won’t work.). Gradually whisk in caster sugar. Spoon this meringue mixture over the pie.

Bake for about 15mins or until the meringue just begins to brown.

Serve hot or cold.

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