Name: Lemon Meringue Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 250 g milk coffee biscuits; 125 ml butter melted; 4 large egg separated; 400 g condensed milk; 100 ml fresh lemon juice zested *to taste; 250 g caster sugar; 2 tsp cornflour; 1 tsp white wine vinegar; 1/2 tsp vanilla extract

A creamy sweet lemon pie that will please everyone!

Ingredients

250 g milk coffee biscuits
125 ml butter melted
4 large egg separated
400 g condensed milk
100 ml fresh lemon juice zested *to taste
250 g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1/2 tsp vanilla extract

Method

Step 1

Preheat oven to 180C.
Step 2

Crush biscuits and mix in melted butter.
Step 3

Press biscuits into base and sides of a greased spring form cake tin, pressing firmly.
Step 4

Refrigerate base whilst mixing filling.
Step 5

Meringue: Whisk 4 egg whites until soft peaks form. Add sugar one tablespoonful at a time until stiff peaks form. Do not over beat.
Step 6

Add the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly.
Step 7

Filling: Using same beaters, mix together 2-3 egg yolks, condensed milk, lemon juice and zest.
Step 8

Beat for 3-5 minutes. Filling will lighten in colour and increase in size.
Step 9

Pour filling into crust and spoon egg white on top making peaks.
Step 10

Bake at 180C for 15-20 minutes or until meringue is lightly browned.
Step 11

Turn off oven open door and leave pie to cool and set before removing.
Step 12

Chill well before cutting.

Recipe Notes

from Australia’s Best Recipes team

Even better made the day before. Please note you can add as much lemon juice as you want. I prefer mine not so sour but if you want a real lemon tang, add lemon juice to taste.