Quick & Easy

Lemon meringue pie

This lemon meringue pie has the more simple biscuit base, rather than the classic pastry. The tart, citrusy filling topped with lightly baked meringue is true to tradition.
Lemon meringue pie



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.

Zest rind from lemon before juicing.


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