Ingredients
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.
Zest rind from lemon before juicing.
Note
