Thursday, 9 June 2016

Lemon Meringue Pie



Lemon Meringue Pie
Serves 8

1 packet tennis biscuits
50g butter, melted
1 tsp vanilla
2 tins condensed milk
6 lemons, zested & juiced
4 eggs, separated
1/3 cup sugar
1 tsp maizena
4 tbs white sesame seeds

Place the biscuits on a wooden board and crush them until fine, using a rolling pin.
Line the baking tin with the crushed biscuits, butter & vanilla and mix with a fork.
Press the biscuits mixture flat on the base and up the sides, using a spoon.
Place in the freezer for 5 minutes before blind baking.
Bake the biscuit base at 180’ for 5 minutes until golden.
In a large bowl, hand whisk the condensed milk, lemon juice, lemon zest and egg yolks until combined. Don’t worry if the mixture looks separated in the beginning - it will come right.
Pour the lemony mixture on top of the biscuit base and bake at 180’ for 10 minutes.
Using an electric mixer, whisk the egg whites and sugar and thick and glossy.
Sift maizena over the the lemony mixture and spoon egg whites on top. The maizena is to make sure the meringue stays in one place.
Sprinkle white sesame seeds on top of the meringue.
Bake at 150’ for 20 minutes, then turn oven off, open the door and allow the lemon meringue pie to cool in the oven which allows the meringue to crisp.
Serve at room temperature!

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