Name: Lemon meringue pie
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 10
Ingredients: 250 gram plain sweet biscuits; 125 gram butter, melted, plus 50g chopped, extra; 1 1/2 cup caster sugar; 1/2 cup cornflour; 1/2 cup lemon juice; 1 cup water; 2 tablespoon finely grated lemon zest; 3 eggs, at room temperature, separated

Lemon meringue pie

The ultimate lemon meringue pie recipe with a crispy base, tangy citrus centre and a fluffy meringue top makes this pie simply to die for. Serve with fluffy whipped cream.

Serves 10

Prep

40M

Cook

10M

Total

50M

Ingredients

250 gram plain sweet biscuits

125 gram butter, melted, plus 50g chopped, extra

1 1/2 cup caster sugar

1/2 cup cornflour

1/2 cup lemon juice

1 cup water

2 tablespoon finely grated lemon zest

3 eggs, at room temperature, separated

Method

1.Line base and side of a 20cm (base diameter) round springform pan with baking paper.

2.Process biscuits in a food processor until finely crushed. Add butter; process to combine.

3.Press biscuit mixture in base and side of prepared pan. Cover with plastic wrap; chill 30 minutes, or until firm.

4.Meanwhile, combine 1 cup sugar and cornflour in a saucepan. Gradually add juice and 1 cup water, stirring constantly, until mixture is smooth.

5.Place saucepan over medium heat. Cook, stirring, 3 minutes, or until mixture boils and thickens.

6.Remove pan from heat. Stir in zest, egg yolks and butter until combined and smooth. Pour over prepared base. Level surface; chill 1 hour, or until set.

7.Preheat oven to very hot, 220°C (200°C fan-forced).

8.Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add remaining sugar; continue beating until sugar is dissolved.

9.Spoon meringue over lemon filling. Bake 5 minutes, or until meringue is lightly browned. Chill pie 30 minutes before serving (this will set base firm). Serve.