I've been away on holiday for a couple of weeks and got back keen to do some baking. It was Adam's birthday while we were away and rather than a belated birthday cake he requested a lemon meringue pie… and that is what he got! I used a Mary Berry recipe which has a biscuit base rather than a pastry shell so the pie is really quick to make. The filling is a breeze too. The result was pretty good and it kept well for a couple of days! The only thing I would change next time is to add less butter to the biscuit base as it was a bit soggy.
Lemon Meringue Pie Recipe
for the base:
175g/6oz digestive biscuits
for the filling:
1 tin (397g/14oz) full-fat condensed milk
3 large egg yolks
finely grated lemon zest and juice of 3 lemons
for the meringue:
3 large egg whites
175g/6oz caster sugar
a deep 20cm (8″) flutted flan dish.
Preheat the oven to 190'C/fan 170'C/gas 5
Crush the biscuits into fine crumbs in a plastic sandwich bag using a rolling pin. Melt the butter in a medium sized pan. Remove the pan from the heat and stir in the biscuit crumbs. Press into the bottom and sides of the flan dish and leave to set.
Pour the condensed milk into a bowl, then beat in the egg yolks, lemon zest and lemon juice. Pour the mixture into the biscuit lined dish.
Whisk the egg whites until stiff but not dry. Gradually add the sugar, one tablespoon at a time, whisking well between each addition until very stiff and all of the sugar had been added.
Spoon the mixture onto the pie.
Bake in the preheated oven for 15-20 mins or until the meringue is light brown. Leave to cool for about 30 mins and eat warm or cold.