Lemon Meringue with a Lemon Cream crust
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!