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Easy lemon meringue pie

An easy version of this dish that uses digestive biscuits as a base, but doesn’t lose anything in the eating. The filling doesn’t have to be cooked either. We made this for our friend Dave on his birthday.

Lemon Meringue Pie 

For the base:

  • 175g digestive biscuits
  • 75g butter

For the filling: 

  • 397g can full-fat condensed milk
  • 3 large egg yolks
  • finely grated rind and juice of 3 lemons

For the topping: 

  • 3 large egg whites
  • 175g caster sugar

You need a 20cm deep fluted flan dish.

Pre-heat the oven to 190ºC/Fan 170ºC/Gas 5.

Put the  biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a pan, then take off the heat and stir in the crushed biscuits. Press into the flan dish and leave to set in the fridge. (You can do this bit a day or two in advance.)

Pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and lemon juice (don’t worry about the mixture thickening on standing and loosening again when you stir it). Pour the mixture into the biscuit-lined dish. (You can mix this filling, cover and keep in the fridge for up to 8 hours before baking).

Whisk the egg whites until stiff but not dry. Add the sugar, a teaspoon at a time, whisking well each time. Whisk until very stiff and all the sugar has been added.

Pile spoonfuls of the meringue over the filling, then spread to cover to the biscuit edge, lightly swirling as you go.

Bake for 15-20 minutes or until light brown. Leave to cool for about 30 minutes, then serve warm.

(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)

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