Lemon Meringue

Lemon Meringue

1 packet tennis biscuits, crushed
75 mls melted butter
1 tin of condensed milk
Zest of 2 lemons
100 ml lemon juice
4 egg yolks
2 egg whites
75 ml castor sugar


Combine biscuits and melted butter to for crust. Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge.

Mix the condensed milk, juice and rind of lemon and egg yolks in a bowl. Mix well together. Pour mixture into chilled pie dish. Bake for 15 minutes @ 160C

Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling.

Bake for 20-30 mins @160C until meringue is light brown.


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