200 g packet tennis biscuits crushed and mixed with 5 tbsp melted butter for base.
Flatten biscuits in your pie dish including the sides.
1 tin condensed milk
3 Jumbo egg yolks
1/2 cup lemon juice
Preheat oven to 160°C Grease a Pyrex pie dish 25 cm x 25 cm.
Whisk the above together and pour over your biscuit base.
Sprinkle a little cornflour over this filling.
Prevents the meringue from separating from the lemon filling when cutting.
Beat 3 egg whites until stiff peaks, gradually adding in 1/2 cup castor sugar while beating.
Beat until thick and glossy.
Add 3 teaspoons cornflour and 1 teaspoon white vinegar to the egg whites and beat further.
Spread the meringue over the lemon filling and fluff up in soft peaks.
Bake for 20 mins until lightly browned.
Prepared, tried and tested by: Gail Haselsteiner
Gail's Lemon Meringue Pie
May 7, 2017 | | 5 comments|