by Nina Timm
Easy Lemon Meringue Recipe
Ingredients:
For the crust
- 2 packets of Marie or digestive biscuits – crushed
- 125gr butter
- 3 tbsp golden or maple syrup
- zest of 1 whole lemon
For the filling
- 3 tins of condensed milk
- juice of 5 lemons
- 5 eggs – separated (use the whites for the meringue)
- zest of 1 lemon
- 2 tsp corn flour
For the Meringue Topping
Place the crushed biscuits is a bowl. Melt the butter and syrup together and add to the biscuit mixture. Add the lemon zest and mix roughly. Press the biscuits into a big tart dish and place in refrigerator to just set.
Method:
- 5 egg whites
- 3 tbsp caster sugar
- 2 tsp cornflour
Place the crushed biscuits is a bowl. Melt the butter and syrup together and add to the biscuit mixture. Add the lemon zest and mix roughly. Press the biscuits into a big tart dish and place in refrigerator to just set.
Method:
- Preheat oven to 170C
- Mix 2 teaspoons of the cornflour with the lemon juice, add to the condensed milk and allow to thicken. Beat the egg yolks slightly and add to the milk mixture.
- Pour the milk mixture into the prepared pie crust and bake for about 20 minutes. While it is baking, make the meringue topping. Mix the other 2 teaspoons cornflour with the caster sugar. Beat the egg whites until it starts to hold its shape. Add the caster sugar mixture spoon by spoon, beating well in between. When the mixture has stiff peaks, remove the tart from the oven and spoon the meringue on top. Bake for another 10 minutes or until the meringue has a golden color. Cool and serve!
There you have it: My foolproof Lemon Meringue Recipe!