I’m not much of a baker, so anything I can bake you can bake too!
Not much skill is needed as this lemon meringue is relatively easy to make. It’s absolutely delicious and totally worth every single calorie!
Lemon Meringue with a Lemon Cream crust
Servings 8
Ingredients
For the crust:
- 1 pack lemon cream biscuits
- ½ cup butter melted
For the filling:
- 2 tins condensed milk
- 5 egg yolks
- ½ cup freshly squeezed lemon juice
For the meringue:
- 5 egg whites
- 1 cup castor sugar
- pinch of salt
- 1 tsp maizena
- 1 tsp white wine vinegar
Instructions
- Place the biscuits in a blender / food processor and pulse until fine. Add the butter and combine well. Transfer to a 23 cm pie dish and use a spoon to even out the mixture to create a thin, even layer. Place in the fridge for about half an hour.
- Separate the egg whites and yolks into 2 mixing bowls. Add the condensed milk to the egg yolks and beat with an electric mixer, then add the lemon juice and mix well.
- Pour the filling into the pie dish and bake at 180 C for 15 minutes.
- Add a pinch of salt to your egg whites and beat. Add the sugar, a spoonful at a time and continue to beat. Add the vinegar and Maizena and beat until stiff peaks form.
- Scoop the meringue mixture onto the filling and use a fork to create peaks. Place back into the oven and bake for a further 20 to 30 minutes until meringue is crisp.
- Remove from oven and allow to cool completely before cutting. Enjoy!