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Lemon Meringue Pie

This classic and homey dessert has taken a back seat to more trendy puddings and we aim to change that because we adore lemon meringue pie: it’s tart-and-sweet lemon filling topped with billowing and succulently browned meringue is heaven. We think anyone you serve this easy pie to will be utterly delighted — they won’t be able to stop themselves from being so!

Lemon Meringue Pie

1½ cups crushed digestive biscuits or graham crackers
6 tbs. butter, melted
1 14oz. can sweetened condensed milk
3 eggs, separated
rind and juice of 2 lemons (about ½ cup juice)
¾ cup caster (superfine white) sugar

Combine the crushed crumbs and the butter, then firmly pat into the bottom and up the sides of a 9″ pie plate. Set aside.

Whisk together the sweetened condensed milk, egg yolks, lemon zest, and juice. Pour into the crust and chill while you make the meringue.

Heat the oven to 425°F. Whisk the egg whites until soft peaks form. Gradually whisk in the sugar 1 teaspoon at a time until the meringue is thick and stiff. Spread decoratively over the lemon filling making sure to seal in around the crust. Bake for 8-9 minutes or until the meringue is golden and firm. Cool before serving and chill any leftovers.

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